Apples and Brie Grilled Cheese Sandwich with Fig Spread Recipe | ChefDeHome.com (2024)

Breakfast Snacks Parties American

Homemade fig spread, tart granny smith apples, and buttery brie cheese sandwiched in two slices of parmesan crusted multi-grain bread! This, my friends, is a gourmet grilled cheese sandwich which you can make and enjoy in comfort of your own home!!

All of my posts this whole week has been about my foodie inspirations. Today's grilled cheese sandwich is one of the best grilled cheese served in Boudin Bakery SF! wherever we visit Boudin Bakery, this is such a sandwich which I always look forward to enjoy...... Specially with a bowl of warm Boudin Bakery's Roasted Garlic Tomato Soup.... boy, does it taste good?! Scrumptious!

This grilled cheese sandwich is sure comforting and indulgent meal option. So, when I decided to make it at home. I took few steps to lighten it up. However, it is and will remain a 'Grilled Cheese Sandwich', but I did adjust it, as per my homemade taste, a bit.

Instead of using store bought sugar-laden fig spread, I decided to go very light on sugar. Mission Figs are naturally sweet. So it anyways don't need a lot of sugar. Hence, my homemade fig spread has very less sugar and a very simple and clean recipe. (check it out in directions)

Next, instead of making soup, I served this sandwich with side of a lite and fresh spinach salad. Other than being suitable for summer-kinda meal, the freshness of salad also complimented the richness of grilled cheese. Plus you know me, I can never leave the opportunity to serve a salad! :-)

Past few days, I have been a bit busy with some unexpected stuff. So, today's post is short and delicious just like my Boudin Bakery's inspiration! That's all for today...... I hope you will enjoy sandwich and try it this weekend!

PS: Don't forget to use brie and only granny smith apples for this grilled cheese. Boudin Bakery is not serving this combo for nothing.... every ingredient in this sandwich compliment each other. Especially the sweetness of fig spread with melted brie cheese and tartness of Granny Smith is simply irresistible! I would say, no one can eat just one ;)

Have a great long weekend, my friends!

Cheers! - Savita

Spring Green Pea Soup - Vegan and Gluten Free Quinoa and Wild Mushroom Soup Roasted Garlic and Tomatoes Soup

Ingredients

Apples and Brie Grilled Cheese Sandwich

8 Sour Dough Bread (or Multi-Grain Bread)

4 tbsp Unsalted Butter (at room temprature)

1 Apple (granny smith, thin sliced wedges)

4 Havarti Cheese (4 thin slices)

4 Brie Cheese (slices)

4-6 tbsp Parmesan Cheese

Mission Figs Spread

20-25 Fresh Figs (mission figs)

2 tbsp Sugar

1/2 Cup Water

1/2 tbsp Lemon (juice)

Spinach Salad (optional)

2-3 Cup Spinach (generous 2-3 handful, baby spianch)

1 Cup Cherry Tomatoes (halved)

1/4 Cup Almonds (or chestnuts)

1 tbsp White Wine Vinegar

1/2 tbsp Olive Oil

Salt and Black Pepper (as per taste)

Smart Swap: You can replace multi-grain bread with rustic sourdough!

Directions

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• 1. Fig Spread - Add chopped figs into a non-reactive pan with sugar, water, and lemon juice. Bring to boil, then cook on medium heat for 20-22 minutes or until figs are soft, cooked and glossy.

  2.Transfer cooked figs to a food processor, and pulse to make a smooth spread. Remove in a jar. Refrigerate until ready to use. Fig Spread yields about 1/2 cup and is good for 8-10 servings.

• 3.Heat an iron skillet. Spread even layer of room temperature butter on one side of each multi grain bread slice.

  4.Spread even layer of 1-2 tbsp of fig spread on the reverse side of 4 bread slices.

• 5.Top fig-spread covered bread slices with slice of havarti cheese.

  6.Top with thin slices of apple and then brie cheese. Top with remaining butter slice (butter side out) to make 4 sandwiches.

  See Also

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• 7.Carefully left each sandwich, coat both sides in Parmesan cheese. Pat with hand to make parmesan stick to butter on the bread.

  8.Reduce the heat of iron skillet to medium-low, apply some butter. Place sandwich on buttered-skillet and sear on medium heat until crust is golden, flip and sear the top side. Additional Notes:Make sure to keep heat low so that parmesan crust does not burn.

• 9.Slice sandwich in half if you prefer and serve hot with side of salad or soup. If serving salad, in salad bowl, add vinegar, oil, and whisk to emulsify. Season with salt and black pepper. Add spinach leaves, cheery tomatoes and toss gently. Serve on side topped with nuts of your choice.

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Hi, I’m Savita!
Blogger behind Chef De Home. (...about me)