Brie is having a real moment of appreciation right now for its rich, creamy texture that only gets better when warmed to its best gooey state. This grilled cheese gives you all of that yummy cheese with the complementing flavors of figs and arugula. It tastes fresh, natural, and decadent for any weeknight. It’s like wrapping your favorite warmed cheese appetizer into a perfectly crisped sandwich. To achieve that perfectly golden brown sandwich you dream of, you need to coat the outer sides of your grilled cheese with mayonnaise (or butter). It will make sure you avoid a burnt, dry sandwich, which never hits the spot. Make an even coating on each piece of bread that’s not too thick, but don’t be afraid to really spread it on there! It’ll be the key to that crispy, browned finish. Make this a complete meal with a lightly dressed salad. We love to use sourdough bread for this recipe, but your farmers’ market might have other great fresh-baked options. This is a great option for a fun girls’ night in or for an easy weeknight dinner.
2 sourdough bread slices
1 tablespoon mayonnaise
2 ounces Brie, sliced thinly
1 1/2 tablespoons fig preserves
1/4 cup loosely packed arugula
How to Make It
Spread 1 side of each bread slice evenly with mayonnaise. Place 1 bread slice, mayonnaise side down, on a sheet of parchment paper or wax paper. Top with Brie, fig preserves, and arugula. Cover with remaining bread slice, mayonnaise side up. Place a second sheet of parchment paper or wax paper on top of sandwich, and press gently.
Heat a large cast-iron skillet over medium. Remove sandwich from bottom piece of parchment paper, leaving top piece in place, and transfer to hot skillet. Place a small, heavy skillet on top of sandwich, and press. Cook until cheese melts and bread is golden brown on bottom, about 2 minutes. Remove small skillet; turn sandwich, and cook, without pressing, until golden brown on bottom, about 2 minutes.