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Sweet-and-Spicy Peach & Brie Grilled Cheese

Source of Recipe

From "Cravings: Hungry for More" by Chrissy Teigen


Recipe Introduction

"I threw fruit into this sandwich because I liked the idea of a cheese plate smashed between two buttery slices of bread. (Go for plums or nectarines if a peach isn't within reach.) And while I love me some Brie, I may love the Thai sweet chili sauce even more. I use it up faster than A.1. sauce, which is...fast. I place bets with people and I take shots with it. Sometimes it is for no money. I just say, 'Wanna bet I can do seven shots of A.1. sauce?' And they're like, 'Okay, how much?' And I'm like, 'Nothing, I just want A.1. sauce.' I like sweet chili even more than that."

List of Ingredients

â—¦ 5 ½ tablespoons butter, at room temperature
â—¦ 8 slices soft, pillowy white bread
â—¦ ½ cup Thai sweet chili sauce, plus more for dipping
â—¦ ½ red onion, thinly sliced
â—¦ 8 ounces cold Brie cheese, cut into 4 equal pieces
â—¦ 1 juicy ripe peach, pitted and thinly sliced
â—¦ Kosher salt


Recipe

Spread one side of each slice of bread with about 2 teaspoons of the softened butter. Arrange the bread, butter-side down, on a piece of parchment paper or a baking sheet. Spread 1 tablespoon of the Thai chili sauce on the unbuttered sides.

Layer four slices of the bread with some onion slices, a piece of the Brie, and a few peach slices. Season with salt. Set the other slices of bread, butter-side up, over the bottoms.

Heat a large skillet or griddle over medium-high heat for 2 to 3 minutes. Add two of the sandwiches to the skillet and cook until the underside is golden and toasty and the cheese begins to melt, pressing down with a spatula or a sandwich press, 2 to 3 minutes. Flip the sandwiches and cook until the cheese melts and the underside is deep golden brown, another 2 to 3 minutes. Wipe any burnt bits out of the pan with a paper towel and repeat with the remaining sandwiches.

Serves 4