After making fresh mini loaves of bread, the obvious subsequent life choice was to make grilled cheese sandwiches. Recognizably a grilled cheese cooked in regular old butter with regular old cheddar is outrageously delicious, but I thought I would try something a little different.
Swap the cheddar for some chevre and brie, mix some herbs and olive oil together to butter the bread, use a fresh crusty bread instead of sandwich bread, and you my friend, are in business.
Chevre and brie are both gateway cheeses in my opinion. They have funky flavors and textures, like a fancy cheese—but most people like them, they aren’t crazy expensive, you don’t have to find some specialty cheese vendor. Once you’re used to brie, you’ll start to be okay with those weird moldy cheeses you swore you’d never eat. Once you’ve eaten chevre you’ll consider other goat dairy products…maybe.
Anyway, these sandwiches are crispy, melty, cheesy, flavorful; I want one every day. Oh, did I mention I sprinkled parmesan on the outside and grilled it again? Cheesy crunch on my already crispy crust? Just say yes.
Ingredients and Materials:
- Bread (a baguette or something crusty is ideal here)
- Chevre log
- Brie wedge
- 1 tablespoon parmesan (optional-but if you do it get the good stuff)
- Your favorite herbs (I used 1 sage leaf, a few thyme springs, and 1 large rosemary stalk)
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- Salt & pepper to taste
(Note: I left the amounts open for the cheeses, you can do as much or as little as you want, but I probably used 4 oz of each and made 4 small sandwiches, each with heaps of cheese)
- Finely chop your herbs and mix them together with butter, olive oil, salt, and pepper. Spread this mixture onto one side of each slice of bread
- Spread a thick layer of chevre onto the non buttered side of the bread and add a few slices of Brie (I left the rind on for some extra funk)
- Top of the sandwiches with the other bread and place into a frying pan preheated to medium heat
- After a minute has passed, peek at the bottoms of the sandwiches and flip when they are the desired crispiness (mine took just over 2 minutes per side-if your cheese isn’t melting you can cover them for a minute or so). If desired, sprinkle with parmesan and flip them again. This creates a cheese chip sensation on the outside of the sandwich, I just did it on one side but both would be fabulous.
Enjoy these sandwiches! I served mine with sliced pairs and a simple arugula salad, and once I ate all that I made myself a second sandwich. I can’t stop. They are just so delicious!