Asparagus & Brie Grilled Cheese (Print Version)

Tender asparagus and creamy Brie melted between buttery, golden-toasted bread for a luxurious seasonal sandwich.

# What You'll Need:

→ Vegetables

01 - 8 to 10 thin asparagus spears, trimmed
02 - 1 teaspoon olive oil
03 - Pinch of salt
04 - Pinch of black pepper

→ Dairy

05 - 4 ounces Brie cheese, sliced
06 - 2 tablespoons unsalted butter, softened

→ Bread

07 - 4 slices crusty sourdough or country bread

# How-To Steps:

01 - Preheat a grill pan or skillet over medium-high heat.
02 - Toss the asparagus spears with olive oil, salt, and pepper. Grill or sauté for 3 to 4 minutes, turning occasionally, until just tender and lightly charred. Remove from heat.
03 - Butter one side of each bread slice.
04 - Place two slices of bread, buttered side down, on a clean surface. Layer with half the Brie, followed by the grilled asparagus, then the remaining Brie. Top with the other bread slices, buttered side up.
05 - Heat a large skillet or griddle over medium heat. Add the sandwiches and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
06 - Remove from heat, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • The way Brie melts into every nook and cranny creates these incredible pockets of creaminess
  • Grilling the asparagus first gives it a smoky depth that balances the rich cheese perfectly
  • It comes together in under 30 minutes but tastes like something from a fancy bistro
02 -
  • Letting the sandwiches rest for a full minute after cooking helps the cheese set slightly so it does not immediately pour out when you cut them
  • Medium heat is better than high, you want the bread to golden gradually while the cheese has time to melt completely
  • A heavy skillet or panini press helps achieve even contact, but a regular spatula works fine with gentle pressure
03 -
  • Use a serrated knife to saw through the crusty bread without squishing the sandwich
  • If your Brie is very cold, let it sit out for 20 minutes before slicing for easier handling
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