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Grilled Brie and Tomato Sandwiches

Scott Phillips

Servings: 2

This grilled cheese is a great way to showcase ripe, juicy tomatoes. A flavored mayonnaise gets brushed onto the bread to impart flavor and help it crisp. Store any leftover in the fridge to use on other sandwiches or grilled fish.


  • 1/4 cup mayonnaise
  • 1 clove garlic, mashed with a pinch of kosher salt into a paste
  • 1 tsp. fresh lemon juice
  • Pinch cayenne pepper
  • 4-3/4-inch-thick slices ciabatta bread
  • 3 oz. cold brie, thinly sliced
  • 2 small tomatoes, thinly sliced
  • 10 basil leaves, thinly sliced
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 610
  • Fat Calories (kcal): 290
  • Fat (g): 33
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 13
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 55
  • Sodium (mg): 1050
  • Carbohydrates (g): 57
  • Fiber (g): 3
  • Sugar (g): 4
  • Protein (g): 20


  • In a small bowl, whisk the mayonnaise, garlic paste, lemon juice, and cayenne.
  • Heat a 12-inch nonstick skillet over medium heat. Lightly spread one side of each slice of bread with the mayonnaise (about 1 tsp. per slice).
  • Put all four bread slices, mayo side down, into the skillet and cook until they just start to turn golden, about 2 minutes. Divide the brie between two of the slices. Cook for 2 minutes more until the bread is well browned and the brie is soft. Remove the bread from the pan.
  • Top the brie with the tomatoes and basil. Spread a little more mayonnaise on the untoasted side of the remaining two slices of bread, and season with pepper. Close, slice, and serve.


Slice the ciabatta at a sharp angle to get interior slices, which toast beautifully.


Rate or Review

Reviews (5 reviews)

  • user-2988827 | 06/02/2019

    Great. Used good Italian bread & my own pesto. Delicious. The Mayo adds a nice touch. Will try to add prosciutto next time.Elegant, easy , gourmet.

  • user-2988827 | 06/06/2018

    Added prosciutto slice. Delicious.

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