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Grilled Brie Sandwiches with Apricot Jam

Scott Phillips

Servings: four for lunch; six to eight as an hors d’oeuvre.

These make delicious and popular appetizers. Cut the sandwiches in halves or quarters, arrange on a platter, and serve.


  • 4 tsp. salted butter, at room temperature
  • 8 slices French bread, cut on an angle 1/4-inch thick
  • 3 Tbs. apricot jam
  • 5 oz. ripe Brie or Camembert, rind removed; cheese sliced while cold (leave the slices at room temperature for easier spreading)

Nutritional Information

  • Nutritional Sample Size per sandwich
  • Calories (kcal) : 240
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 45
  • Sodium (mg): 380
  • Carbohydrates (g): 19
  • Fiber (g): 1
  • Protein (g): 9


  • Butter all the bread slices on one side only. Put them all, buttered side down, on a cutting board. Spread four of the slices with a thin layer of jam (about 2 tsp. per slice). Spread the cheese on the other four slices. Pair the jam slices with the cheese slices.
  • Heat a large nonstick pan or griddle over medium-high heat for 2 minutes. Put as many sandwiches as will fit in the pan or on the-griddle without crowding, cover, and cook until the cheese has just begun to melt and the bread is golden brown, about 2 minutes. Remove the lid and turn the sandwiches, pressing each one firmly with a spatula to flatten it slightly. Cook the sandwiches uncovered until the bottom is golden brown, about 1 minute. Turn them once more and press with the spatula again to recrisp the bread, about 30 seconds. Cut the sandwiches in halves or quarters and serve immediately.


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