Introduction

This Sweet and Savory Brie, Apple & Cranberry Grilled Cheese sandwich combines creamy brie, crisp apple slices, and tangy cranberry sauce for a delightful twist on a classic favorite. Perfectly grilled to golden perfection, it’s a comforting treat that balances sweet and savory flavors in every bite.

A stack of three thick, golden-brown grilled cheese sandwiches is shown on a white marbled surface. Each sandwich has two layers of toasted bread with a crisp, crunchy texture. Inside, there are visible layers of creamy melted cheese that oozes slightly, paired with thin slices of red apple, adding a fresh, pale cream and red color contrast. Red jam with a glossy, jelly-like texture is spread alongside the cheese and apple, dripping slightly between the sandwich layers. Fresh green thyme sprigs are scattered on top and around the sandwiches, adding a touch of green to the overall composition. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 slices bread (preferably sourdough or whole grain)
8 ounces brie cheese, sliced
1 medium apple, thinly sliced (Granny Smith or Honeycrisp works best)
1/2 cup cranberry sauce (homemade or store-bought)
4 tablespoons butter, softened
1 tablespoon honey (optional, for drizzling)
Fresh thyme (optional, for garnish)

Instructions

Step 1: Prepare the ingredients by slicing the brie cheese and apple thinly. Set aside the cranberry sauce for easy assembly.
Step 2: Spread softened butter on one side of each bread slice. On the unbuttered side of two slices, layer the brie, apple slices, and a generous spoonful of cranberry sauce. Top with the remaining bread slices, buttered side facing up.
Step 3: Heat a skillet over medium heat. Place the sandwiches in the skillet and cook for 4-5 minutes on each side until the bread is golden brown and the cheese is melted.
Step 4: Remove the sandwiches from the skillet. Drizzle honey and sprinkle fresh thyme on top if desired. Cut in half and serve warm.

Tips & Variations

For extra crunch, add a handful of toasted walnuts or pecans inside the sandwich before grilling.
Swap the cranberry sauce for fig jam for a richer, sweeter flavor.
Use a panini press instead of a skillet for even grilling and pressed sandwiches.
If you prefer a sharper contrast, try substituting the brie with aged cheddar or gouda.

Storage

Store any leftover sandwiches wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat or in a toaster oven to retain crispiness and melted cheese. Avoid microwaving to prevent soggy bread.

How to Serve

A stack of three grilled cheese sandwich layers is placed on a white marbled surface. Each sandwich is made with golden-brown toasted bread that has a slightly crispy texture. Inside each layer, there are thick slices of creamy melted cheese and thin apple slices with red skin, providing a mix of white and red colors. Bright red cranberry sauce with a glossy, chunky texture is generously spread inside and slightly oozing out. Small green herb leaves, likely thyme, are scattered on top of the sandwiches and around the base, adding a fresh touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sandwich vegan?

To make a vegan version, use dairy-free cheese alternatives like cashew-based brie and replace butter with plant-based margarine or oil. Ensure the cranberry sauce contains no honey or other animal products.

What type of bread works best for this grilled cheese?

Sourdough and whole grain breads work best because they provide sturdy structure and add depth of flavor, holding up well during grilling without becoming soggy.