Fig Jam Brie Grilled Cheese with Rosemary Mushroom Arugula Salad

This brie grilled cheese brings together creamy, melted cheese and sweet fig jam between slices of whole wheat bread, cooked slowly in butter until crisp and golden.

To balance the richness, it is served with a simple arugula salad tossed with balsamic vinegar, olive oil, and rosemary-roasted mushrooms.

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Ingredients

4 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

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

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

4 slice Whole Wheat BreadView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the arugula, rosemary, and mushrooms. Preheat the oven to 400°F. Strip the rosemary leaves from the stems, discard the stems, and finely chop the leaves. Thinly slice the mushrooms if they are not already sliced.
2. On a baking sheet, toss the mushrooms with a drizzle of olive oil, the chopped rosemary, and a pinch each of salt and pepper. Roast until browned and lightly crisped, 12 to 15 minutes.
3. While the mushrooms roast, thinly slice the brie. Spread fig jam on one side of 2 bread slices. Top the jam-covered sides with the brie, then close with the remaining bread slices to make 2 sandwiches.
4. Melt the butter in a large pan over medium-low heat. Add the sandwiches and cook until the bread is nicely browned and the brie is melted, 4 to 5 minutes per side.
5. While the sandwiches cook, place the roasted mushrooms in a large bowl with the arugula. Add a large drizzle of balsamic vinegar and the remaining olive oil. Toss to combine, then season with salt and pepper.
6. Slice the grilled cheese sandwiches in half and serve with the arugula mushroom salad alongside.

Recipe Tips

FAQ

How many servings does this recipe make?

This recipe makes 2 servings, or 2 grilled cheese sandwiches with salad.

What temperature should the mushrooms roast at?

Roast the mushrooms at 400°F until browned and lightly crisped, about 12 to 15 minutes.

How long should I cook the brie grilled cheese?

Cook the sandwiches in butter over medium-low heat for 4 to 5 minutes per side, until the bread is browned and the cheese is melted.

What is served with the grilled cheese?

The sandwiches are served with an arugula salad tossed with rosemary-roasted mushrooms, balsamic vinegar, olive oil, salt, and pepper.