Description
A gourmet grilled cheese sandwich featuring creamy Brie and a homemade strawberry balsamic jam. This recipe combines sweet, tangy, and savory flavors, perfect for a sophisticated twist on a classic comfort food.
Ingredients
Scale
Strawberry Balsamic Jam
- 1 pound fresh strawberries, hulled and quartered
- 1/4 cup balsamic vinegar
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper, freshly ground
Sandwich
- 8 slices of your favorite bread (Sourdough or brioche recommended)
- 4 tablespoons butter, softened
- 8 ounces Brie cheese, sliced (rind on or off, your preference)
- Optional: Fresh basil leaves for garnish
Instructions
- Prepare the Strawberry Balsamic Jam: Combine strawberries, balsamic vinegar, sugar, lemon juice, and black pepper in a medium saucepan. Stir well to mix all ingredients.
- Simmer the mixture: Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking or burning.
- Thicken the jam: Reduce the heat to low and cook the mixture for 20-25 minutes until the strawberries soften and the liquid thickens to a jam-like consistency. Stir frequently, looking for a clear trail when dragging a spoon through the jam.
- Optional mash for texture: For a smoother jam, mash the mixture using a potato masher or an immersion blender.
- Cool the jam: Remove the saucepan from the heat and let the jam cool completely. It will thicken further upon cooling. Store in an airtight container in the refrigerator for up to a week if not using immediately.
- Prepare the bread: Butter one side of each slice of bread with softened butter, ensuring an even coating for perfect browning.
- Assemble sandwiches: Place four slices of bread butter-side down on a clean work surface. Spread a generous amount of the cooled strawberry balsamic jam on each slice.
- Add Brie cheese: Layer slices of Brie cheese on top of the jam-covered bread.
- Complete the sandwich: Top each with the remaining bread slices, butter-side up, creating a sandwich.
- Heat the skillet: Heat a large skillet or griddle over medium-low heat to ensure gentle and even toasting.
- Cook the sandwiches: Place the sandwiches carefully in the heated skillet. Cook for 3-4 minutes on each side, pressing gently with a spatula to help even cooking. The bread should be golden brown and the Brie melted.
- Rest and slice: Remove the sandwiches from the skillet and transfer to a cutting board. Let them cool for a minute or two to set before slicing each sandwich in half.
- Garnish and serve: Optionally, garnish with fresh basil leaves for added flavor and visual appeal. Serve immediately.
Notes
- The jam can be made ahead and stored refrigerated for up to one week.
- Use a gentle heat to melt the Brie without burning the bread.
- Sourdough or brioche bread works best for a rich flavor and sturdy texture.
- Fresh basil adds a nice herbal contrast but is optional.
- Adjust sugar and balsamic vinegar quantities to taste depending on your preferred jam sweetness and acidity.
