Total Time
16mins
Prep 10 mins
Cook 6 mins

Not just for lunch, but may be cut into quarters and served as an appetizer, too! Adapted from Fine Living.

Ingredients Nutrition

  • 4 teaspoons salted butter, at room temperature (real butter)
  • 8 slices French bread, cut on an angle 1/4-inch thick
  • 3 tablespoons raspberry jam or 3 tablespoons apricot jam
  • 5 ounces ripe brie cheese (leave the slices at room temperature for easier spreading) or 5 ounces camembert cheese, rind removed, cheese sliced while cold (leave the slices at room temperature for easier spreading)

Directions

  1. Butter all the bread slices on one side only. Put them all, buttered side down, on a cutting board. Spread four of the slices with a thin layer of jam (about 2 teaspoons per slice). Spread the cheese on the other four slices. Pair the jam slices with the cheese slices.
  2. Heat a large nonstick pan or griddle over medium-high heat for 2 minutes. Put as many sandwiches as will fit in the pan or on the-griddle without crowding, cover and cook until the cheese has just begun to melt and the bread is golden brown, about 2 minutes. Remove the lid and turn the sandwiches, pressing each one firmly with a spatula to flatten it slightly. Cook the sandwiches uncovered until the bottom is golden brown, about 1 minute. Turn them once more and press with the spatula again to recrisp the bread, about 30 seconds. Cut the sandwiches in halves or quarters and serve immediately.