Brie Grilled Cheese

Grilled cheese sandwiches are one of those comfort food classics that both kids and adults love. Typically the most common cheeses used on an everyday grilled cheese are American, cheddar or even a gouda or gruyere (if you're feeling extra fancy). All of these cheeses melt nicely and create the signature ooey-gooey inside of the sandwich to contrast the toasted, crunchy outside.

Baked brie is a popular appetizer seen at dinner parties and holidays throughout the year. If you've had it before, you know that what makes it so irresistible is the creamy, ooey-gooey texture and mild flavor of the brie once it's warmed up (can I say ooey-gooey one more time?). Because of these awesome characteristics, this cheese lends itself perfectly to a grilled cheese sandwich!

Brie cheese is a soft cow's milk cheese that has a smooth and creamy texture. To make it, cheesemakers add enzymes and rennet to help the milk curdle. The curds are then separated from the whey and cut into molds. The rind is salted and left to age. After about a week, the rind begins to "bloom" and flavors begin to develop.

Typically, a brie ripens in 4-5 weeks. Throughout this time both the texture and flavor changes. A young brie will be easy to cut, but will hold it's shape and have a more subtle earthy flavor. As the brie ages, the inside will get runnier and become stronger in flavor.

Brie cheese is a great cheese to use for appetizers like baked brie or on a charcuterie board served with nuts, jams and crackers. Now let me show you another great way to use it: on a Brie Grilled Cheese!

• Heat griddle or small skillet over medium heat. Butter one side of each bread slice. I love sourdough bread, but a white or Italian bread will work as well.
• Flip bread over and spread fruit jam evenly over both slices. Place brie on one side. Place the other bread slice on top, butter side up. Standard sandwich building here.

• Grill sandwich until bread is golden brown, about 2-3 minutes. Flip sandwich over and grill for another 2-3 minutes until golden brown and cheese is melted.
• Remove from heat and cut in half. Serve immediately!

People often question whether or not they can eat the rind on brie cheese. The answer is yes! The rind of brie contains an edible white mold, which may sound unappetizing, but contributes a lot to the flavor of the cheese. The mold intentionally used in cheeses like brie or blue cheese is very different from the mold you find on a block of cheese that's been forgotten about in the back of your refrigerator. Embrace the good mold, toss the bad.

When using brie I choose to leave the rind on, but if you prefer to remove it that's okay too!

The mild, creamy flavor of brie cheese will pair well with jams that are strong in flavor and acidity. Some of my favorites include:

• Blueberry (as pictured here)
• Mixed berry
• Fig - fig & brie are a match made in heaven!
• Pepper jelly - another one of my favorites! The little bit of heat combined with the creaminess of the brie is out of this world!

Other popular sandwich recipes:

Apple Chicken Sandwich

Clubhouse Sandwich

Sloppy Joes w/ Chicken Gumbo Soup

Brunch Patty Melt

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