There is nothing better than a grilled cheese sandwich in my opinion. In its simplest form, it is the ultimate comfort food. Buttery, toasted bread, with lots of gooey melted cheese…Perfection! But dress it up a little – and it can be even more amazing. One of my favorite ways to indulge in grilled cheese is to make a grown up version. Herbed butter, Brie Cheese, Honeycrisp apples, and baby arugula are sandwiched between thick slices of sourdough bread. Fancy enough for entertaining, and also perfectly acceptable to eat on the couch on a rainy day.

For this version, I like to use Brie Cheese. It is very creamy, is an excellent cheese for melting, and has just enough bite to be interesting. To cut some of the creaminess, I use Honeycrisp apples. Honeycrisp is my favorite apple to use because it is sweet, crispy, and holds up well when cooked. The baby arugula is peppery and brings this sandwich together. It wilts slightly as the sandwich grills and everything melts together beautifully.

One of the easiest ways to dress up a grilled cheese sandwich is to make an herb butter. This sandwich features a butter with fresh thyme leaves and chopped rosemary. The earthiness of the herbs elevates a grilled cheese sandwich into something elegant and sophisticated. Keep some flavored butter in your fridge for whenever the mood strikes you for the ultimate comfort food, a grilled cheese sandwich.

Tip: When making a grilled cheese sandwich with additional fillings, make sure to have cheese on both halves of the bread. When it melts, it will act like glue, and hold your sandwich together.

Grilled Brie & Apple Sandwich
By Bree
Makes 4 sandwiches


4 tablespoons butter, room temperature
1 teaspoon fresh thyme leaves
1/2 teaspoon fresh rosemary, finely chopped
pinch salt
8 ounces Brie Cheese, sliced
1 Honeycrisp apple, thinly sliced
1 1/2 cups baby arugula
8 slices sourdough bread


Combine the butter, thyme, rosemary and salt. Stir to combine, then set aside.

Heat a cast iron skillet or griddle over medium low heat.

Assemble the sandwiches by layering Brie, apples and arugula in between two slices of bread. Butter the outside of one side of the sandwich generously with the butter mixture. Place in the skillet, butter side down. Butter the other piece of bread. Cook until cheese is slightly melted and bread is toasty and brown. Flip the sandwich and cook until cheese is completely melted.

Let stand for one minute, and slice.

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Bringing butter to room temperature helps it incorporate better with other ingredients.

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3 thoughts on “Grilled Brie & Apple Sandwich

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  1. I found this website through AllRecipes and Twitter. I came across this recipe and knew I had to try it right away and did! I had all of the ingredients on hand and it turned out wonderful! Great recipe!

  2. Sarah said:

    The arugula is the best idea! I thought of an apple brie sandwich, but the soup I’m making (Carrot and Sunchoke) to go with it is already a little sweet. That peppery green is just what I needed. Thanks!

  3. Denise said:

    Wonderful recipe! I used Granny Smith apples (that’s what we have available here) and added a drizzle of honey on the plate at the end, mmmwah. Thanks for the great idea for a veggie sandwich 😉