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Grilled Brie Sandwiches with Apricot Jam

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

  • To learn more, read:
    Grilled Cheese
  • by from Fine Cooking
    Issue 57

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)

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.

nutrition information (per serving):
Size : per sandwich; Calories (kcal): 240; Fat (g): fat g 14; Fat Calories (kcal): 130; Saturated Fat (g): sat fat g 9; Protein (g): protein g 9; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 19; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 380; Cholesterol (mg): cholesterol mg 45; Fiber (g): fiber g 1;

Photo: Scott Phillips

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