Brie Chili Crisp Grilled Cheese (Printable version)

Creamy brie and spicy chili crisp melted between golden, buttery sourdough for a flavorful bite.

# What You Need:

→ Bread

01 - 4 slices rustic sourdough or country bread

→ Dairy

02 - 6 oz brie cheese, rind intact, sliced
03 - 2 tbsp unsalted butter, softened

→ Condiments

04 - 2 to 3 tbsp chili crisp, adjust to taste

# How to Make It:

01 - Spread a thin layer of softened butter on one side of each bread slice.
02 - Place two bread slices buttered side down on a clean surface.
03 - Evenly arrange the sliced brie over the unbuttered side of each bread slice.
04 - Spoon 1 to 1.5 tablespoons of chili crisp over the brie on each sandwich.
05 - Top each prepared slice with the remaining bread slices, buttered side facing outwards.
06 - Heat a large nonstick skillet or griddle over medium-low heat until warm.
07 - Place sandwiches on the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden and brie is melted.
08 - Remove sandwiches from heat, allow to rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • The brie becomes impossibly creamy without any effort beyond slicing
  • Chili crisp adds a texture and heat that cuts through the richness perfectly
  • Takes literally thirteen minutes from thought to first bite
02 -
  • Medium low heat is non negotiable because high heat burns bread before brie melts
  • Pressing too hard squeezes out all the melted cheese and defeats the entire purpose
  • Chili crisp oil makes the bread even more golden, so watch closely near the end
03 -
  • Adding arugula after grilling brings a bright peppery contrast that cuts through all that richness
  • Thinly sliced apples tucked between brie and bread create this sweet and spicy situation that is unexpectedly perfect
  • A crisp white wine cuts through the fat and complements the heat beautifully
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