Apple Butter Brie Grilled Cheese

It started on a blustery fall afternoon in Vermont, during a small town harvest festival. I was standing next to a vendor’s booth that sold jars of spiced apple butter and warm apple cider, and across from me was a local cheesemonger slicing silky wedges of Brie for samples.

A boy with windblown hair dipped a slice of toasted sourdough into a puddle of melted cheese on his plate and shouted, “It tastes like pie and cheese had a baby!” His mom laughed, and suddenly, the idea was planted in my head.

Later that month, my friend Adele hosted a backyard bonfire night for her neighborhood book club, and each guest was asked to bring something hot, cheesy, and toast-able. I brought a stack of these Apple Butter Brie Grilled Cheese sandwiches, wrapped in parchment and foil.

I watched eyes widen as someone bit into the gooey center, sweetened with spiced apple butter and crisp apple slices, a faint thyme fragrance drifting through the smoky air.

More recently, I made them again for a quick lunch on a chilly Monday while my daughter rehearsed piano downstairs and my husband worked upstairs. We each took a break, met in the kitchen, and devoured the sandwiches standing at the counter, laughing at how we all claimed the “crispiest corner.” There’s a quiet magic to recipes like this simple steps, a few ingredients, and a melt that’s worthy of any season.

Short Description

This Apple Butter Brie Grilled Cheese layers creamy Brie and fragrant apple butter between golden, crispy sourdough slices perfectly melty, sweet, and savory with a hint of thyme and crunch of fresh apples.

Key Ingredients

• 4 slices sourdough bread
• 2 tablespoons unsalted butter, softened
• 2 tablespoons apple butter
• 4 ounces Brie cheese, rind trimmed and sliced
• 1 small apple (Granny Smith or Honeycrisp), thinly sliced (optional)
• 1 teaspoon fresh thyme leaves (optional)

Tools Needed

• Skillet or griddle
• Spatula
• Sharp knife
• Cutting board
• Butter knife

Cooking Instructions

Step 1: Heat the Skillet
Place a large skillet or griddle over medium heat and allow it to warm up while you prepare your ingredients.

Step 2: Butter the Bread
Spread a thin layer of softened butter on one side of each sourdough slice. These will be the outer sides that turn crisp and golden.

Step 3: Add Apple Butter
Flip two slices so the unbuttered sides face up. Spread 1 tablespoon of apple butter on each of those sides.

Step 4: Layer the Cheese and Optional Additions
Place sliced Brie over the apple butter. If using, add thin slices of apple and a sprinkle of fresh thyme leaves.

Step 5: Assemble the Sandwiches
Top each with the remaining slices of bread, buttered side out, forming two sandwiches.

Step 6: Grill to Perfection
Carefully transfer sandwiches to the skillet. Grill for 3–4 minutes per side, gently pressing with a spatula until the bread turns golden and the Brie is fully melted.

Step 7: Slice and Serve
Remove from heat, cut each sandwich in half, and serve while still warm and melty.

Why You’ll Love This Recipe

Sweet, savory, and creamy layers in every bite

Quick and easy to make in under 15 minutes

Perfect for fall or winter comfort meals

Uses minimal ingredients with big flavor

Ideal for lunch, light dinner, or party snacks

Mistakes to Avoid & Solutions

Using Cold Brie
Cold Brie doesn’t melt evenly and may cause uneven texture.
Solution: Let your Brie sit at room temperature for 10–15 minutes before assembling the sandwich.

Soggy Bread
Too much apple butter can soak the bread and prevent crisping.
Solution: Use a thin, even layer of apple butter and grill at medium heat to give the bread time to toast properly.

Skipping the Butter
Dry slices will not crisp well and may burn.
Solution: Butter the outer sides thoroughly for that classic golden crust.

Overcrowding the Pan
Multiple sandwiches too close together can steam instead of grill.
Solution: Cook one or two sandwiches at a time to allow proper browning.

Too Much Heat
High heat may burn the bread before cheese melts.
Solution: Keep it at medium and be patient—it’s worth the wait.

Serving and Pairing Suggestions

Serve alongside a bowl of roasted butternut squash soup

Pair with a chilled apple cider or hot herbal tea

Add to a brunch board with grapes, walnuts, and fig jam

Serve as an appetizer cut into quarters for easy grabbing

Try it as a midnight snack with crunchy pickles on the side

Storage and Reheating Tips

Refrigerate leftovers wrapped in foil for up to 2 days

Reheat in a skillet over medium-low heat until warmed through and crisp

Avoid microwaving, which makes the bread rubbery

Freeze ungrilled sandwiches (without apple) wrapped in parchment and foil, then grill from thawed

FAQs

1. Can I use a different bread instead of sourdough?
Yes! Try ciabatta, rustic French bread, or multigrain. Just make sure it’s sturdy enough to handle the melt.

2. Do I need to remove the rind from the Brie?
Not necessarily. The rind is edible, but trimming it helps the cheese melt smoother and blend better with apple butter.

3. What’s the best apple variety to use?
Granny Smith for tartness or Honeycrisp for juicy sweetness. Always slice them thinly.

4. Can I make this sandwich in a panini press?
Absolutely. A panini press works great and will give you a beautiful crisp with no flipping needed.

5. Is apple butter the same as applesauce?
No—apple butter is thicker, more caramelized, and richer in spice. Applesauce would be too watery and mild here.

Tips & Tricks

Use a silicone spatula to prevent tearing the bread when flipping

Slightly toast the bread beforehand for extra crunch

Add a sprinkle of flaky salt before serving for a flavor boost

Swap thyme for rosemary if you prefer a woodier note

Pair with a drizzle of hot honey if you’re into sweet heat

Recipe Variations

Cranberry Brie Grilled Cheese: Swap apple butter for cranberry sauce and skip the apples for a festive, tangy twist.

Caramelized Onion Brie Grilled Cheese: Replace apple butter with caramelized onions and add a dash of balsamic glaze.

Fig and Prosciutto Version: Use fig jam instead of apple butter and layer in thinly sliced prosciutto.

Spicy Maple Brie Sandwich: Mix apple butter with a teaspoon of maple syrup and a pinch of chili flakes for warmth.

Vegan Option: Use vegan Brie and plant-based butter; swap apple butter with pumpkin butter for a seasonal twist.

Final Thoughts

Making Apple Butter Brie Grilled Cheese isn’t just about lunch it becomes a memory-maker at family bonfires, lazy weekend brunches, or quiet solo meals between work meetings. The texture of the crisp sourdough, the mellow creaminess of the cheese, and that bright hit of apple butter it’s food that whispers instead of shouts, but still lingers long after the last bite.

It’s the kind of recipe that plays well with seasonal cravings, with just enough elegance to feel a little special but easy enough to throw together on a whim. Next time the weather cools, or you need something cozy, sweet, and cheesy to lean into this one delivers, every single time.