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Grilled Brie Sandwiches
with Quick Strawberry Jam & Red Walnut-Arugula Salad
30 MIN
2 Servings
From the Test Kitchen
Pairing cheese and fruit preserves is one of cooking’s oldest and most delicious practices. The bright sweetness of the jam accents the richness of the cheese; the combination is nothing short of magical. In this recipe, we’re using this age-old combination as a filling for gourmet grilled cheese sandwiches. A quick jam of summer strawberries tops creamy, mild Brie cheese. With a light, peppery arugula salad, this dish is a sweet and savory way to enjoy the summer’s best.
Get Cooking-
NutritionPER SERVING
-
Calories645 Cals (est.)
fresh
ingredients
Title
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4 slices 7-Grain Bread
-
4 oz Brie Cheese
-
6 oz Strawberries
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3 oz Arugula
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1 Lemon
- 3 Tbsps Red Walnuts
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2 Tbsps Butter
- 1 Tbsp Whole Grain Dijon Mustard
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1 Tbsp Balsamic Vinegar
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⅓ cup Sugar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Thinly slice the cheese. Trim off and discard the stem ends of the strawberries; medium dice the strawberries. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the walnuts.
2
Make the strawberry jam:
In a small pot, combine the strawberries, sugar, lemon zest, a big pinch of salt and the juice of all 4 lemon wedges. Cook on medium, stirring occasionally, 10 to 12 minutes, or until the strawberries have softened and the mixture has thickened. Transfer to a plate and spread into a thin layer to cool.
3
Make the vinaigrette:
While the strawberry jam cooks, in a medium bowl, combine the mustard and vinegar; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined.
4
Toast the walnuts:
While the strawberry jam continues to cook, heat a medium, dry pan (nonstick, if you have one) on medium until hot. Add the walnuts and cook, stirring frequently, 2 to 3 minutes, or until toasted and fragrant. Transfer to a bowl. Wipe out the pan.
5
Assemble & cook the sandwiches:
Place the bread slices on a clean, dry work surface. Divide the cheese between 2 of the bread slices; top each with half the strawberry jam and season with salt and pepper. Top each with a remaining bread slice. In the pan used to toast the walnuts, melt half the butter on medium until hot. Add the sandwiches and cook 2 to 3 minutes on the first side, or until the bread is golden brown and crispy. Add the remaining butter; carefully flip the sandwiches. Cook 2 to 3 minutes, or until the cheese has melted. Transfer to a clean, dry work surface.
6
Make the salad & plate your dish:
In a large bowl, combine the arugula and toasted walnuts; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to thoroughly combine. Season with salt and pepper to taste. Cut the cooked sandwiches in half and divide between 2 dishes. Serve with the salad on the side. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Thinly slice the cheese. Trim off and discard the stem ends of the strawberries; medium dice the strawberries. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the walnuts.
2
Make the strawberry jam:
In a small pot, combine the strawberries, sugar, lemon zest, a big pinch of salt and the juice of all 4 lemon wedges. Cook on medium, stirring occasionally, 10 to 12 minutes, or until the strawberries have softened and the mixture has thickened. Transfer to a plate and spread into a thin layer to cool.
3
Make the vinaigrette:
While the strawberry jam cooks, in a medium bowl, combine the mustard and vinegar; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined.
4
Toast the walnuts:
While the strawberry jam continues to cook, heat a medium, dry pan (nonstick, if you have one) on medium until hot. Add the walnuts and cook, stirring frequently, 2 to 3 minutes, or until toasted and fragrant. Transfer to a bowl. Wipe out the pan.
5
Assemble & cook the sandwiches:
Place the bread slices on a clean, dry work surface. Divide the cheese between 2 of the bread slices; top each with half the strawberry jam and season with salt and pepper. Top each with a remaining bread slice. In the pan used to toast the walnuts, melt half the butter on medium until hot. Add the sandwiches and cook 2 to 3 minutes on the first side, or until the bread is golden brown and crispy. Add the remaining butter; carefully flip the sandwiches. Cook 2 to 3 minutes, or until the cheese has melted. Transfer to a clean, dry work surface.
6
Make the salad & plate your dish:
In a large bowl, combine the arugula and toasted walnuts; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to thoroughly combine. Season with salt and pepper to taste. Cut the cooked sandwiches in half and divide between 2 dishes. Serve with the salad on the side. Enjoy!
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