Brie Chili Crisp Grilled Cheese (Printable Version)

Golden buttery bread envelops melted brie and spicy chili crisp for a rich, indulgent sandwich experience.

# What You'll Need:

→ Bread

01 - 4 slices rustic sourdough or country bread

→ Dairy

02 - 6 oz brie cheese, rind on, sliced
03 - 2 tbsp unsalted butter, softened

→ Condiments

04 - 2 to 3 tbsp chili crisp, adjust to taste

# Steps to Follow:

01 - Spread a thin layer of softened butter on one side of each bread slice.
02 - Place two bread slices on a work surface, buttered side down.
03 - Evenly arrange brie slices over the unbuttered side of each bread slice.
04 - Spoon 1 to 1.5 tablespoons of chili crisp over the brie on each sandwich.
05 - Top with remaining bread slices, buttered side facing outwards.
06 - Heat a large nonstick skillet or griddle over medium-low heat.
07 - Place sandwiches in the skillet and cook 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the brie has melted completely.
08 - Remove from heat, let rest for 1 minute, then slice and serve warm.

# Additional Tips::

01 -
  • The brie melts into butter-soft clouds while the chili crisp adds a thrilling heat that keeps your taste buds awake.
  • It takes less time than ordering delivery but tastes like you spent an afternoon thinking about it.
  • This is the sandwich that finally makes grilled cheese feel grown-up.
02 -
  • Medium-low heat is non-negotiable; high heat will burn your bread while the brie is still cold in the center.
  • Softened butter spreads in seconds and browns evenly, while cold butter drags at the bread and creates uneven cooking.
  • That 1-minute rest after cooking is the difference between a cheese explosion and a perfect slice.
03 -
  • Make a double batch and freeze the extras wrapped in foil; you can reheat them gently in a skillet for a quick lunch that tastes freshly made.
  • Keep your chili crisp at room temperature so it stays pourable and the oil stays fluid enough to add to the sandwich.
Go Back