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When you need something melty, gooey, and indulgent in your life, this sandwich is here for you. It’s everything you loved about a childhood grilled cheese, with just the right amount of elevated elements to make it worthy of dinner. Creamy goat brie melts wonderfully to smother the tart apples and crisp prosciutto – and topping with rustic fig jam creates the perfect sweet & savory bite.
Featured Cheese
Creamy Brie
Creamy Brie
Ingredients
- 2 Tbsp olive oil
- 1 medium yellow or sweet onion, thinly sliced
- 1 granny smith apple
- 1 wheel Laura Chenel Creamy Goat Brie, thickly sliced
- 1 Tbsp butter or extra virgin olive oil
- 2 slices country sourdough bread
- 2 Tbsp fig jam
- 3oz packet of prosciutto
Instructions
- Heat olive oil in medium size sauté pan over medium heat.
- Add the thinly sliced onions and cook for 5 minutes, stirring frequently, until onions soften and become translucent.
- Lower heat to medium-low and continue to cook, stirring every few minutes to avoid burning. Add splash of water pan starts to dry out. Continue to cook for 30-40 minutes until onions turn a deep caramel color. Transfer to bowl and set aside.
- Thinly slice apple in ¼” slices and place in a small bowl of water with a squeeze of lemon to avoid oxidizing until you are ready to use.
- In a separate cast iron pan, heat butter over medium heat and add 1 slice sourdough.
- Spread on fig jam, then layer on caramelized onion, prosciutto, strained sliced apple, and goat brie.
- Butter remainder slice of bread and stack on top of sandwich, buttered side up. Reduce heat to low, and cook sandwich on each side until golden brown and the cheese has melted.
