Brie and Balsamic Strawberries Grilled Cheese

Brie and Balsamic Strawberries Grilled Cheese

Jason Sobocinski suggests serving this peppery sandwich with Sonoma County Merlot from St. Francis Winery, as the strawberries bring out the wine's notes of black fruit, herbs, and hints of chocolate.

Click here to learn how to pair wine with grilled cheese sandwiches.

2
Servings
291
Calories Per Serving
Deliver Ingredients

Ingredients

  • t pint fresh strawberries, washed, hulled, and sliced
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon freshly ground black pepper
  • 1 large sprig fresh thyme, removed from the stem and lightly chopped
  • 1/2 a good baguette, cut in half lengthwise, then horizontally
  • 6-8 Ounces Ile de France Brie
  • 3 Tablespoons unsalted butter, softened

Directions

Preheat the oven to 400 degrees.

In a bowl, add balsamic vinegar, strawberries, pepper, and thyme. Mix vigorously, cover with plastic wrap, and allow to sit in the refrigerator for 10 minutes (up to an hour).

With your hands, flatten the baguette out so that it is as thin as possible.

Butter the inside of the baguette and invert it. The outer crust is now going to be the inside of the sandwich.

Assemble sandwiches by placing some sliced Brie onto the outer crust of the baguette, buttered sides facing out.

In a large pan over medium heat, cook the sandwiches using a weight (another pan, or a brick wrapped in foil) to press down on the sandwich lightly.

Flip and repeat so both sides are nicely browned.

Allow sandwiches to rest for 3 minutes before slicing and eating.

Nutritional Facts

Total Fat
15g
21%
Sugar
17g
19%
Saturated Fat
10g
42%
Cholesterol
14mg
5%
Carbohydrate, by difference
33g
25%
Protein
6g
13%
Vitamin A, RAE
29µg
4%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
107mg
11%
Choline, total
9mg
2%
Fiber, total dietary
1g
4%
Folate, total
32µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
18mg
6%
Niacin
2mg
14%
Phosphorus, P
108mg
15%
Selenium, Se
5µg
9%
Sodium, Na
236mg
16%
Vitamin D (D2 + D3)
1µg
7%
Water
73g
3%
Zinc, Zn
1mg
13%

Brie Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Brie Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Brie Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.