I think the best grilled cheese sandwiches start in a pan and finish in the oven, yielding maximum textural complexity: crispy exterior and melty, melty interior. This sandwich is a study in contrasts, pairing the decadence of a fatty brie, the austere graininess of true pumpernickel and just enough apricot tutti-frutti to keep it festive. And as if that weren’t enough, the color combo makes this sandwich a triple threat—visually appealing, contrasting textures and tasty AF. Note: This makes one sandwich but can easily be scaled up.
Ingredients
- 2 tablespoons butter
- 2 slices dark pumpernickel
- 4 ounces [115 grams] brie-style cheese (average grocery store brand is A-OK)
- 2 apricots, pitted and cut into ½-inch-wide [12-millimeter] wedges
Preparation
Preheat the oven to 400°F [200°C]. In a medium, ovenproof frying pan, warm half of the butter over medium heat until melted and foamy. Place 1 slice of pumpernickel in the butter and fry for 30 seconds. Layer the brie and sliced apricots evenly across the bread and top with a second slice of pumpernickel, pressing firmly to ensure good contact. Flip the sandwich over, add the rest of the butter to the pan and swirl for about 30 seconds. Place the whole pan in the oven and bake until the brie is melted, about 6 minutes. Remove from the oven, cut in half and eat while warm.
Excerpted from Pulp by Abra Berens © 2023. Published by Chronicle Books.
About this recipe
Read our review of Pulp in Edible Reads, p. 50.
