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Gruyère, cheddar and Brie melt between buttered bread with a thin layer of Dijon. Low heat gives the cheese time to melt before the bread burns.
Ingredients and measurements
- 2 slices of bread
- 1/3 cup gruyère, grated
- 1/3 cup mature cheddar, grated
- 1 tablespoon double cream brie, small slices
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- Butter, at room temperature
- Dijon mustard
Preparation and cooking
- Stage 1
Combine grated Gruyère and cheddar with Brie pieces and seasonings. Butter one side of each bread slice and spread Dijon on the opposite sides.
- Stage 2
Enclose cheese between the mustard-coated surfaces. Place in a nonstick skillet over low-to-medium heat, buttered surfaces outward.
- Stage 3
Cover briefly to help warm the center, then uncover and turn carefully once the base is golden. Continue until cheese melts and both sides are crisp.
- Stage 4
Rest briefly before cutting. If the filling is too large for the bread, serve surplus cheese separately rather than forcing the sandwich closed.
Both are to spread as needed; use a thin even layer rather than pooling butter in the pan.
How much butter and Dijon?
Small pieces melt faster than thick slices and distribute around the softer Brie.
Why grate the firm cheese?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Recipe source and alternatives
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- How much butter and Dijon?
Both are to spread as needed; use a thin even layer rather than pooling butter in the pan.
- Why grate the firm cheese?
Small pieces melt faster than thick slices and distribute around the softer Brie.