Brie Avocado Sandwich Recipe

Ash Tyrrell

Brie Avocado Sandwich Recipe

I still remember the first time I put brie and avocado together in a grilled cheese, and I honestly couldn't believe how good it was. I had some leftover brie from a cheese board and a ripe avocado sitting on my counter, so I figured why not combine them between two buttery slices of bread.

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Prep Time 10

Cook Time 6

Servings: 4

Ingredients Method Notes

Ingredients

8 slices sourdough bread – it has a sturdy crust and a slight tang that holds up beautifully to melted cheese
8 ounces brie cheese sliced – go for a good quality wheel since it melts smoother than pre-sliced brie
2 ripe avocados sliced – choose ones that give slightly when pressed for the creamiest texture
4 tablespoons salted butter softened – softened butter spreads evenly without tearing the bread
1 tablespoon fresh lemon juice – tossing the avocado in this keeps it from browning while you assemble
A pinch of sea salt and black pepper – just enough to bring out the richness of the avocado and cheese

Method

Start by slicing your brie into thin, even pieces so it melts quickly and evenly in the skillet. Next, slice the avocado and toss it gently with lemon juice to keep it fresh and vibrant. Having everything sliced and ready before you turn on the stove makes the whole process move much faster.
Take your softened butter and spread it generously on one side of each bread slice. This is the side that will face outward in the skillet, so don't skip it, since it's what creates that golden, crispy crust. Make sure the butter reaches all the way to the edges for even browning.
On the unbuttered side of half the bread slices, layer a few pieces of brie followed by your seasoned avocado slices. Sprinkle a touch of salt and pepper over the avocado before topping it with the remaining bread, buttered side facing up. Press down gently so everything holds together as you move it to the pan.
Place the sandwiches butter-side down in a preheated skillet over medium heat. Let them cook for about three minutes, checking occasionally so the bread turns golden brown rather than burnt. Cover the pan loosely with a lid to help the brie melt through faster.
Carefully flip each sandwich using your spatula and let the other side cook for another two to three minutes. You'll know it's ready when both sides are deeply golden and the cheese is oozing slightly at the edges. Once done, transfer to a cutting board and let it rest for a minute before slicing.

Notes

I always let my brie sit at room temperature for about 15 minutes before slicing, since cold brie doesn't melt as smoothly.
I toss my avocado slices in lemon juice right away, because I've had sandwiches that look dull when the avocado browns too fast.
I keep my heat at medium, not high, since I've burned the bread more than once trying to rush the melt.
I like adding a thin layer of honey or hot honey on one slice for a sweet-savory twist I can't get enough of.
I always use a lid while cooking, which traps heat and helps the cheese melt before the bread over-toasts.