Brie Chili Crisp Grilled Cheese (Printable version)

Golden sourdough stacked with melted brie and chili crisp for a rich, flavorful sandwich experience.

# What you 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 butter on one side of each bread slice.
02 - Place two bread slices, buttered side down, on a work surface.
03 - Evenly distribute brie slices over the unbuttered side of each base slice.
04 - Spoon 1 to 1.5 tablespoons of chili crisp over the brie on each sandwich base.
05 - Top with the remaining bread slices, buttered side facing out.
06 - Warm a large nonstick skillet or griddle over medium-low heat.
07 - Cook sandwiches in skillet for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and brie is fully melted.
08 - Remove sandwiches from skillet, let rest for 1 minute, then slice and serve warm.

# Expert tips:

01 -
  • It tastes like you spent hours in the kitchen, but you'll actually finish in under 15 minutes.
  • The heat from the chili crisp cuts through the richness of the brie in a way that feels almost sophisticated and totally addictive.
  • You can adjust the spice level to match your mood, making it as gentle or daring as you want.
02 -
  • Medium-low heat is non-negotiable; high heat will burn your butter and bread before the brie has time to soften, leaving you with a charred exterior and cold cheese inside.
  • Brie with the rind on stays more intact and creamy while melting, whereas rindless brie can get weepy and separate if overheated.
03 -
  • Keep your butter softened at room temperature so it spreads easily and evenly without ripping your bread.
  • A nonstick skillet is your best friend here—it prevents the butter from sticking and makes flipping feel less like a high-stakes moment.
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