Brie Chili Crisp Grilled Cheese (Print View)

Sourdough with melted brie and spicy chili crisp delivering a rich and flavorful bite.

# 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

# Method:

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 layer the brie slices over the unbuttered side of each slice.
04 - Spoon 1 to 1.5 tablespoons of chili crisp over the brie on each sandwich.
05 - Top with the remaining bread slices, buttered side facing out.
06 - Heat a large nonstick skillet or griddle over medium-low heat.
07 - Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and brie is fully melted.
08 - Remove from skillet, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It's elegant enough to impress but simple enough to throw together on a weekday without ceremony.
  • The contrast between creamy, rich brie and that sharp, spicy heat from the chili crisp feels like a small luxury every time.
  • Golden, buttery bread with melted cheese inside takes just thirteen minutes from start to plate.
02 -
  • Temperature control is everything—too high and your bread burns before the brie melts, too low and you end up with pale bread and cold cheese in the middle.
  • Softened butter spreads without tearing the bread, while cold butter will fight you every step of the way.
03 -
  • Let the brie sit out for fifteen minutes before slicing so it's easier to work with and distributes more evenly across the bread.
  • Keep the heat low enough that you're not rushing—a slower cook means better color and more melted cheese without any burnt edges.
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