That sounds amazing. Brie grilled cheese is SO decadent!

Sounds delicious!

Yum!

So far, the only thing I've added to my grilled Brie sandwiches is tomatoes, but I do also have a small glass of red wine with them, usually Sangiovese or Côtes du Rhône.

Love the sound of this!

Yum! Although, I think rosemary is pretty overpowering. I might cut back on that. And, why no butter on the outside of the bread? Too rich with the brie?

Thanks y'all! Lars, that sounds delicious.

I finished buying the ingredients, and I will make it after work tonight!

Sounds delicious.

The blackberry took me back to Costa Rica. We had a favorite place that served frozen soft serve yogurt with blackberry syrup.

I like Brie with fig jam but never thought about grilling it.

I like rosemary, on a pot roast. It's not a flavor I crave. Brie...on a cracker is ok. I think putting Brie and blackberries together sounds ok. Did you try it?

I haven't had it yet, but I adore brie and fruit. I'm more wondering about the mustard. But I would love to go outside of my comfort zone. I have loads of brie, blackberries, and blackberry preserves. So there could be several iterations

I think the mustard will work well, I'm more leery of the rosemary. It's strong flavor that I fear will dominate and not in a good way.

Brie and cranberry is a very common sandwich filling here. Not dissimilar to blackberry but less sweet. I'd leave out the mustard but not the rosemary. But if I had a really good Brie I'd just eat it as it is. Mixing Brie with fruit, like baking Camembert, is a way of dealing with a less than great cheese imo.

Regarding the recipe, there seems to be a lot of filling for just two slices of bread. I can see things getting messy.

I’m with Fun2, if I’m already eating all that brie, I’m cooking with butter in cast iron. My mustard would probably be dijon, that’s what I generally put in grilled cheese. I'm on the fence about the rosemary. I'm often on the fence about rosemary. I like it but it can take over.

It's fabulous. Though, it could probably be any cheese? I have just eaten my weight in brie lately, and wanted to try it at a different way. The rosemary did not take over, it's like a sweet and sour spread, and it was just barely enough for the sandwich, not overly so. I would post a picture but either GardenWeb or my phone is not allowing it. If I changed anything, I probably would up the preserves.

Mustard with the jam seems like good combo to me, and reminds me of a vinaigrette I used to make with strawberry jam, Dijon mustard and a little garlic

“And, why no butter on the outside of the bread? Too rich with the brie?”

Brie is high in butterfat so no need for butter.

Often when you get a cheese sandwich in France, whether on a baguette or sliced bread, the bread will be buttered. With something like a croque monsieur, which is "grilled", the bread is buttered on the outside to produce a nicely browned buttered crust.

^Right. For some reason I wasn’t focused on ”outside.” A thin coat of butter is fine, or the cooking spray in Rob’s recipe. I’ve actually made Croque Monsieur without either. Different components but very tasty.

Grilled sandwiches are wonderful, but so is cheese toast.

I am surprised that you dont see it more often.

I just had it for breakfast this morning!

Vary the bread and vary the cheese. Try to use cheeses that have nice melting properties.

Toast one side of the bread, turn over , put cheese on top and broil until it done to where you like it.

You can serve it as an open sandwhich or just with vegetables or you can add avacado or sliced tomatoes, just anything. It is sooooo easy and can be so versatile!

The English have what gets called "welsh rabbit". They make a cheese sauce wiht things like mustards and worstershire sauce and put it over toast and broil it. I kind of suspect that more modern times may have seen this not as popular as it may have once been.

Cheese toast is simple and delicious and can be served with many wonderful things.

Grilled is good, too . This is an alternative way to do it. It is a standard at our table and has been for about half a century. It can be a bit lighter than a grilled one and requires nothing more than a toaster oven, some good bread and bit of sliced cheese. Put it on a plate and surround it with anything that you like and you have a great meal!

I know many like brie but I never could get past that strange chemical-like smell. It smells to me like old fashioned permanent wave that we used to use to curl our hair. There are some cheeses that are best cold and not all will melt nicely. Cheddar is usually pretty reliable, but some of those cheap grocery store brands one now seem to be so rubbery .I noticed this happening some years ago but have been buying a reliable one since then. The cheese never really melts or lets loose it's nice oils. It just looks and tastes like rubber. Anyone have this problem with some of the off brand or store brand cheddars, mostly? They dont melt right or behave right or taste right. You can pick up the package and kind of feel the rubbery give to the block of cheese. It has a smoother texture and doesnt have that somewhat flakey kind of texture that a good melting cheese does.

I have often wondered why cheese toast is not on breakfast menus. Since I dislike breakfast menus I find that the only thing for me is some kind of toast or muffin of some sort. I avoid breakfast out, at all costs. Even with just a bagel it is likely to be a non descript one that they heated until just barely warm and dished out with a tiny plastic bucket of cream cheese. Ugh!

The butter or oil on the bread helps it to "brown" in the skillet or grill. You can try melting the cheese over the toasted bread in a toaster oven and that cuts down on the fat. You dont need it in order to toast the bread, but you can use if you want. Most good melting cheese already is pretty high fat to begin with.

Both toasted and grilled make delicious stuff to eat!

Yesterday’s ”cheese toast.” MIL’s tomatoes and kefalograviera.