Grilled Brie Sandwiches with Quick Strawberry Jam & Red Walnut-Arugula Salad

Grilled Brie Sandwiches

with Quick Strawberry Jam & Red Walnut-Arugula Salad

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 645 Cals/serving

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.

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Grilled Brie Sandwiches with Quick Strawberry Jam & Red Walnut-Arugula Salad
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Prepare the ingredients:
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.

Make the strawberry jam:
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.

Make the vinaigrette:
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.

Toast the walnuts:
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.

Assemble & cook the sandwiches:
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.

Make the salad & plate your dish:
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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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.

Make the strawberry jam:
Make the vinaigrette:
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.

Toast the walnuts:
Assemble & cook the sandwiches:
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!