By Christie Vanover | Published September 12, 2011 | Last Updated December 28, 2022
I wasn’t sure which cheeses to select. I knew I wanted Brie, but I was on the fence for the second cheese. We don’t have any great cheese markets here. If I was near Whole Foods or in Belgium, I would have been able to smell and taste the cheeses to select one with the right bite.
Instead, I went to the International cheese section of the liquor/gourmet food store, and tried to smell the cheese through the completely vacuum-packed plastic lining. It didn’t really work…and I felt like people were looking at me funny.
My gut told me to go with the peppadew pepper Havarti, but I was nervous to add in more flavors to this dish, so I went with plain Havarti. Should have gone with my gut. This sandwich was good, but it was missing the Zestuous touch. It needed some heat.
Nonetheless, it made for a quick, comforting gourmet dinner.
Autumn Grilled Brie Cheese Sandwiches
- 1 green apple
- 5 tablespoons butter
- 1 tablespoon fig preserves
- 1 tablespoon balsamic vinegar
- 6 slices Havarti cheese
- 4 ozs. brie cheese
- ⅓ cup walnuts
- 6 slices whole grain bread
- Thinly slice the apple.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Once tender, add the balsamic vinegar and fig preserves. Stir until melted and evenly coated. Add a pinch of salt to taste.
- Lay out two pieces of bread. Layer with slices of brie.
- Next, add one-third of the apple mixture.
- Next, add walnuts.
- Then add slices of Havarti, and top with another piece of bread.
- Melt 1 tablespoon butter in the skillet. Place the sandwich in the pan and cook on both sides until toasted and the cheese is melted. Remove from the pan, salt and slice. Repeat, making two more sandwiches.
This estimate was created using an online nutrition calculator