There is something magical about a warm sandwich on a crisp autumn evening.
This is not your average lunchbox grilled cheese. It feels like a fancy restaurant treat. The smell of sautéed apples will fill your home. You deserve a meal that feels special tonight. This Brie Apple Grilled Cheese is exactly what you need.
Why You’ll Love This Recipe
This recipe is a total winner for a cozy date night at home. It uses simple ingredients to create complex flavors. The tart Granny Smith apples balance the rich, creamy brie perfectly. You get a little sweetness from the cranberry sauce in every bite.
The white wine deglaze adds a sophisticated touch without much effort. It makes the sandwich feel impressive and gourmet for any home cook. You can make this in just thirty minutes. It is the ultimate comfort food for a chilly fall night.
How It Comes Together
You start by softening the apples in a bit of butter. Adding white wine to the pan is a simple chef secret. The liquid reduces and coats the fruit in a savory glaze. This step adds a beautiful depth to the sandwich. Even beginners will find this method very easy to master.
Simple Ingredients
Most of these items are likely in your pantry or fridge already.
- 4 slices thick-cut sourdough bread
- 6 ounces double-cream brie cheese, sliced
- 1 large Granny Smith apple, cored and thinly sliced
- 3 tablespoons unsalted butter, divided
- 1/4 cup dry white wine such as Sauvignon Blanc
- 2 tablespoons whole berry cranberry sauce
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
Step-by-Step Directions
- Melt 1 tablespoon of butter in a small skillet over medium heat.
- Add the apple slices and salt, sautéing for 3 minutes until the edges just begin to soften.
- Pour the white wine into the skillet to deglaze, simmering until the liquid has completely evaporated and coated the apples in a concentrated reduction.
- Remove apples from heat and set aside.
- Spread the remaining butter on one side of each sourdough slice.
- On the non-buttered side of two slices, spread 1 tablespoon each of cranberry sauce.
- Layer half of the brie slices, the wine-reduced apples, and fresh thyme onto the cranberry-coated bread.
- Top with the remaining brie and the second slice of bread, buttered side facing out.
- Place sandwiches in a cold non-stick skillet and turn heat to medium-low.
- Grill for 4-5 minutes per side, pressing gently, until the sourdough is deeply golden and the brie has reached a fluid state.
Best Ways to Enjoy It
Serve this sandwich while the cheese is hot and fluid. It pairs beautifully with a bowl of creamy tomato soup. A fresh arugula salad adds a nice peppery crunch on the side. You could even serve it with a glass of the same wine. Set the table and enjoy a relaxing restaurant-quality meal.
How to Store Leftovers
This sandwich is best enjoyed immediately after cooking. If you have leftovers, keep them in the fridge for one day. Reheat your sandwich in a 350°F oven for ten minutes. This helps the sourdough stay crispy and delicious. Avoid the microwave to prevent the bread from getting soggy. You can also prep the apples a day in advance.
Tips for Best Results
- Use a high-quality sourdough for the best crunch.
- Do not skip the wine as it provides essential acidity.
- Cook over medium-low heat to avoid burning the bread.
- Press the sandwich gently to help the cheese melt evenly.
- Use a dry white wine like Sauvignon Blanc for best flavor.
- Slice the brie while it is cold to make it easier.
- Add a pinch of extra thyme for a fresh herbal aroma.
Ways to Switch It Up
- Add sliced deli turkey for a boost of protein.
- Swap the brie for a sharp white cheddar cheese.
- Use thinly sliced pears instead of Granny Smith apples.
- Try a drizzle of hot honey for a spicy kick.
- Use gluten-free bread to make this recipe allergy-friendly.
Common Questions
Does the alcohol stay in the apples?
Most of the alcohol cooks off during the reduction process. It leaves behind a rich and tangy flavor profile. You get all the taste without the harshness of the wine.
Can I use a different type of apple?
Yes, you can use Honeycrisp or Pink Lady apples. Granny Smith is best for a tart contrast. Sweeter apples will make the sandwich feel more like a treat.
I hope this cozy sandwich brings a little warmth to your table tonight. It is the perfect way to celebrate the beautiful fall season with your loved ones. Happy cooking!
— Katie Wood
Brie Apple Cranberry Grilled Cheese with White Wine Deglaze
Ingredients
- 4 slices thick -cut sourdough bread
- 6 ounces double -cream brie cheese, sliced
- 1 large Granny Smith apple, cored and thinly sliced
- 3 tablespoons unsalted butter, divided
- 1/4 cup dry white wine such as Sauvignon Blanc
- 2 tablespoons whole berry cranberry sauce
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
Instructions
- Melt 1 tablespoon of butter in a small skillet over medium heat.
- Add the apple slices and salt, sautéing for 3 minutes until the edges just begin to soften.
- Pour the white wine into the skillet to deglaze, simmering until the liquid has completely evaporated and coated the apples in a concentrated reduction.
- Remove apples from heat and set aside.
- Spread the remaining butter on one side of each sourdough slice.
- On the non-buttered side of two slices, spread 1 tablespoon each of cranberry sauce.
- Layer half of the brie slices, the wine-reduced apples, and fresh thyme onto the cranberry-coated bread.
- Top with the remaining brie and the second slice of bread, buttered side facing out.
- Place sandwiches in a cold non-stick skillet and turn heat to medium-low.
- Grill for 4-5 minutes per side, pressing gently, until the sourdough is deeply golden and the brie has reached a fluid state.
