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Brie Honey Walnut Sandwich Recipe
Ash Tyrrell

Brie Honey Walnut Sandwich Recipe

I first made this brie honey walnut sandwich on a lazy Sunday afternoon when I was craving something a little fancy but didn't want to spend hours in the kitchen. I had a wedge of brie sitting in my fridge, a jar of honey, and some walnuts leftover from baking, so I decided to throw them together.
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Prep Time 10 minutes
Cook Time 8 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 slices of good-quality bread sourdough or a rustic white loaf works best for that crisp bite
  • 1 tsp pear jam or fig jam adds a subtle fruity sweetness that pairs beautifully with brie
  • 4-5 oz brie cheese sliced (let it sit at room temperature for easier spreading)
  • 1 tbsp walnuts toasted and lightly crushed (toasting brings out a deeper, nuttier flavor)
  • 2 tsp honey preferably a floral variety like wildflower or clover (drizzle generously for that signature sweetness)
  • 1 tsp butter softened (for a golden, crispy crust when grilling)
  • A pinch of fresh thyme or rosemary optional (adds a fragrant, earthy note)

Method
 

  1. I start by placing the walnuts in a dry pan over medium heat for about 2-3 minutes, stirring often so they don't burn. This step wakes up their natural oils and makes them taste so much richer. Once they're fragrant and lightly browned, I set them aside and crush them roughly with the back of a spoon.
  2. Next, I lay out my two slices of bread and spread a thin layer of pear or fig jam on one side. The jam adds a lovely fruity base that balances the richness of the brie later on. I keep the layer light so it doesn't overpower the other flavors.
  3. I then arrange the sliced brie evenly over the jam-covered bread, making sure it covers the surface completely. This ensures every bite gets that creamy, melty texture once it hits the pan. I don't skimp here — more brie means more gooey goodness.
  4. On top of the brie, I sprinkle the crushed toasted walnuts and drizzle honey generously over everything. If I'm using thyme or rosemary, this is when I add a small pinch for extra aroma. I top it off with the second slice of bread to close the sandwich.
  5. I butter the outside of both bread slices lightly and place the sandwich in a heated skillet over medium-low heat. I grill it for about 3-4 minutes per side, pressing gently with a spatula, until the bread turns golden brown and the cheese melts inside.
  6. Once both sides are crisp and golden, I remove the sandwich from the pan and let it rest for a minute before slicing it diagonally. This short rest keeps the melted brie from oozing out too fast when I cut into it.

Notes

  • I always use room-temperature brie because cold cheese doesn't melt evenly in the pan.
  • I toast my walnuts every single time skipping this step makes a noticeable difference in flavor.
  • I use low to medium heat when grilling so the bread doesn't burn before the cheese melts.
  • I like to add a tiny pinch of flaky sea salt on top right before serving to balance the sweetness.
  • I sometimes swap regular honey for hot honey when I want a little kick alongside the sweetness.