Fig and Brie Grilled Cheese with Arugula Mushroom Salad

This isn’t your average grilled cheese. We’ve taken the classic comfort food and given it a sophisticated twist with creamy brie and sweet fig jam, all nestled between slices of hearty whole wheat bread. The result is a melty, savory-sweet sandwich that feels indulgent yet refined.

To balance the richness, we’ve added a simple arugula and roasted mushroom salad dressed with balsamic vinegar. The earthy mushrooms and peppery arugula cut through the cheese, making this a satisfying meal that works for lunch or dinner.

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Ingredients

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 ounce BrieView ingredient guideLike ingredientDislike ingredient

1 ounce Fig JamView ingredient guideLike ingredientDislike ingredient

4 slice Whole Wheat BreadView ingredient guideLike ingredientDislike ingredient

4 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

4 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Wash and dry all produce. Strip the rosemary leaves from the stems and finely chop. Trim and thinly slice the mushrooms.
2. On a baking sheet, toss the sliced mushrooms with a drizzle of olive oil, the chopped rosemary and a pinch of salt and pepper. Roast until browned and lightly crisped, about 12-15 minutes.
3. While the mushrooms roast, slice the brie into thin pieces. Spread fig jam evenly on one side of two bread slices. Top the jam with brie slices, then place the remaining bread slices on top to form two sandwiches.
4. In a large pan over medium-low heat, melt the butter. Add the sandwiches and cook until the bread is golden brown and the cheese is melted, about 4-5 minutes per side.
5. In a large bowl, combine the roasted mushrooms, arugula, balsamic vinegar and a drizzle of olive oil. Toss well and season with salt and pepper to taste.
6. Cut each sandwich in half and serve alongside the arugula mushroom salad.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, but brie’s creamy texture pairs perfectly with fig jam. If you substitute, try camembert or a soft goat cheese.

Can I make this vegetarian?

Absolutely! The recipe is already vegetarian. Just ensure your bread and brie are vegetarian-friendly (some cheeses use animal rennet).

What can I serve instead of the arugula salad?

A simple side of mixed greens or a tomato soup would complement the sandwich nicely.