Grilled Cheese Series: Brie, Fig and Rosemary

Another day, another big hit in the Grilled Cheese Series, with a little known cheese of French origin called Brie.

The musical selection? MC Solaar.  There was a time when the only thing I knew in French was how to command people to get up and rap.


mc_solaar_14220♫ Music Pairing: Lève-toi et rap! ♫

You heard me.

MC Solaar is a French rapper who shares my love of Nas.  This track comes from his 2001 album Cinquième As.


Ingredients

  • Sourdough bread
  • Plenty of butter
  • Fig jam (or fresh figs; do your thing!)
  • Finely chopped fresh rosemary
  • Brie

Instructions

  1. First, freeze your Brie.  Why?  It makes it easier to chop off the rind.  I leave a little rind here and there for flavor, but that’s optional.  Chop frozen Brie into chunks (this all just makes it easier to put in the sandwiches).
  2. In a grill pan (or regular skillet, if you don’t care about grill marks), butter one side of each slice of bread, and grill that. Remove once bread is well grilled.
  3. Lay slice #1 grilled-side down on a baking sheet, and spread with fig jam, sprinkle some chopped rosemary, and then add some with Brie chunks.
  4. Lay slice #2 grilled-side down on a baking sheet, and lay down some more cheese. Later you’ll press the two together. See what I did there? Cheese on both sides makes the sandwich stick together nicely.
  5. Once you’ve assembled them all, and you’re ready to feed your guests, put the sandwiches in a 400 degree oven until cheese is melty and bread is crispy on the outside.
  6. Take them out of the oven and press slices one and two together.  Voilà!

 

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