Double-Decker Grilled Cheese Sandwiches

April 2006
Double-Decker Grilled Cheese Sandwiches

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Makes: 4 servings

Prep: 20 mins

Cook: 5 mins

  • 12 ounces Brie cheese, chilled
  • 12 slices of white bread
  • 4 tablespoons unsalted butter, softened
  • 2 plum tomatoes, thinly sliced
  • 1/4- 1/2 cup baby spinach, washed and dried
  • 2 tablespoons Dijon mustard
  1. Cut the chilled Brie into thin slices, place them on wax paper and refrigerate. Preheat the broiler.
  2. Toast the bread, then butter the slices on 1 side. Place 8 pieces of the toast, buttered side down, on a baking sheet; set aside the remaining 4 pieces of toast. Arrange tomato slices on 4 of the pieces of toast on the baking sheet and place a layer of spinach leaves on the other 4 pieces of toast on the baking sheet. Cover the tomatoes and spinach with the chilled Brie slices.
  3. Broil the 8 toasts until the cheese melts. Meanwhile, spread the mustard on the 4 reserved toasts. Remove the toasts from the broiler. Using a spatula, transfer the spinach toasts onto the tomato toasts, then top with the remaining mustard toasts. Slice the sandwiches in half and serve.
  • Guenoc Petite Sirah 2002 (California)
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  • Use your favorite cheese instead of Brie.