Description
Sweet, tart, toasty and tasty-- this brie and raspberry jam grilled cheese sandwich may become your new favorite! Once you make the raspberry jam compote the brie grilled cheese sandwiches are a breeze to grill up for a quick lunch, a fun dinner, or even a brunch with friends.
Raspberry Jam Compote
- 2 Packages (6 ounces each) Driscoll’s Raspberries
- 1/2 Cup sugar
- 1 Tsp. vanilla extract
- 1/4 Cup orange juice
Brie Grilled Cheese Sandwich
- 2 Slices sourdough or French bread
- 2 Tablespoons mayonnaise
- 2 Ounces Brie (about 4 tablespoons), at room temperature
- 2 – 4 Tbsp. raspberry compote
- 4 Slices manchego cheese, white cheddar cheese, or provolone cheese
- 8 Driscoll’s Raspberries
Raspberry Jam Compote
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PLACE 2 packages (6 ounces each) Driscoll’s Raspberries into a small saucepan.
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ADD 1/2 cup sugar.
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ADD 1 teaspoon vanilla extract.
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ADD 1/4 cup orange juice.
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COOK over medium heat until gently boiling, about 5 minutes.
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REDUCE heat to medium low.
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COOK and STIR occasionally until raspberries break down and mixture is thickened to a jam-like consistency, 15 – 20 minutes.
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SET ASIDE raspberry compote to cool to room temperature.
Brie Grilled Cheese Sandwich
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PREHEAT a large skillet to medium high heat.
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SPREAD 1 tablespoon mayonnaise on one side of 1 bread slice.
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SPREAD 1 tablespoon mayonnaise on one side of second bread slice.
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SPREAD 2 tablespoons Brie on opposite side of 1 bread slice.
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SPREAD 2 tablespoons Brie on opposite side of second bread slice.
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PLACE one bread slice into hot skillet, mayonnaise-side down.
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SPREAD 1 – 2 tablespoons raspberry compote over bread slice.
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ADD 2 slices cheese of choice.
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ADD 8 raspberries.
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ADD 2 slices cheese of choice.
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SPREAD 1 – 2 tablespoons raspberry compote over cheese.
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PLACE second bread slice onto sandwich, mayonnaise-side up.
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COOK 1 – 2 minutes.
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LIFT sandwich slightly and CHECK for doneness and CONTINUE COOKING until golden brown.
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FLIP sandwich to other side.
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COOK 1 – 2 minutes longer until cheese is melted.
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SERVE immediately.