Ingredients
Scale
- 4 slices of thick-cut sourdough or ciabatta bread
- 6 ounces of Brie cheese, sliced (rind can be left on)
- 1/2 cup of whole-berry cranberry sauce (homemade or canned)
- 2 tablespoons of unsalted butter, softened
- 1 teaspoon of fresh thyme leaves (optional)
- A handful of fresh arugula (optional, for a peppery crunch)
- 1/2 teaspoon of honey (optional, for extra sweetness)
Instructions
- Start by slicing your brie cheese while it is cold, as this makes it much easier to handle. Lay out your bread slices on a clean workspace. Generously spread the softened butter on one side of each slice of bread, ensuring you reach all the way to the edges for an even, golden crust. Turn the slices over so the buttered side is facing down.
- Spread a thick layer of cranberry sauce onto the unbuttered side of two bread slices. Layer the slices of brie cheese over the cranberry sauce. If you are using fresh thyme or arugula, sprinkle them over the cheese now. Place the remaining bread slices on top with the buttered side facing outward. This ensures the butter makes direct contact with the hot pan.
- Place a non-stick skillet or cast-iron pan over medium-low heat. Once the pan is warm, carefully place the sandwiches in the skillet. Cook for 3 to 4 minutes on the first side until the bread is deep golden brown and the cheese begins to soften. Flip the sandwiches carefully and cook for another 3 minutes. Press down slightly with a spatula to ensure the cheese melts completely. Remove from heat, let it rest for one minute, and slice diagonally before serving.
- Cook Time: 15 minutes