Grilled Brie Cheese & Strawberry Jam Sandwiches with Arugula & Walnut Salad

Grilled Brie Cheese & Strawberry Jam Sandwiches

with Arugula & Walnut Salad

25 MIN
2 Servings
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From the Test Kitchen

This recipe gives grilled cheese a seasonal, savory-sweet makeover. To spread on slices of seven-grain bread, we’re cooking fresh strawberries with a bit of brown sugar and lemon juice (a technique that helps release the fruit’s natural pectins, resulting in a deliciously thick consistency). Our strawberry jam finds a perfect companion in creamy, melted Brie. Served on the side, a balsamic-dressed salad of peppery arugula turns these gourmet sandwiches into an incredibly satisfying dinner.

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  • Nutrition
    PER SERVING
  • Calories
    735 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. 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. Thinly slice the cheese.

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 thickened and the strawberries have softened. Remove from heat and set aside to cool for 2 minutes.

Toast the walnuts:
4 Toast the walnuts:

While the jam continues to cook, heat a medium, dry pan (nonstick, if you have one) on medium until hot. Add the walnuts and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a large bowl. Wipe out the pan.

Assemble & cook the sandwiches:
5 Assemble & cook the sandwiches:

Place the bread slices on a work surface. Divide the cheese between 2 of the bread slices. Top with the strawberry jam; season with salt and pepper. Complete the sandwiches with the remaining bread slices. 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 browned and crispy. Add the remaining butter to the pan. Flip the sandwiches and cook 2 to 3 minutes, or until the bread is browned and the cheese has melted. Transfer to a cutting board.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

Just before serving, add the arugula to the bowl of 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 and season with salt and pepper to taste. Cut the cooked sandwiches in half. Divide the sandwiches and salad between 2 plates. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. 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. Thinly slice the cheese.

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 thickened and the strawberries have softened. Remove from heat and set aside to cool for 2 minutes.

Make the strawberry jam:
4 Toast the walnuts:

While the jam continues to cook, heat a medium, dry pan (nonstick, if you have one) on medium until hot. Add the walnuts and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a large bowl. Wipe out the pan.

Toast the walnuts:
Assemble & cook the sandwiches:
5 Assemble & cook the sandwiches:

Place the bread slices on a work surface. Divide the cheese between 2 of the bread slices. Top with the strawberry jam; season with salt and pepper. Complete the sandwiches with the remaining bread slices. 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 browned and crispy. Add the remaining butter to the pan. Flip the sandwiches and cook 2 to 3 minutes, or until the bread is browned and the cheese has melted. Transfer to a cutting board.

6 Make the salad & plate your dish:

Just before serving, add the arugula to the bowl of 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 and season with salt and pepper to taste. Cut the cooked sandwiches in half. Divide the sandwiches and salad between 2 plates. Enjoy!

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