Prep 5 mins
Cook 7 mins
I have to say, I never thought of a grilled cheese sandwich for dessert -- that is, until I found this one. The cheese in question is mascarpone, also Brie. The additions are raspberry preserves and chocolate chips. Sound good? If you like dessert quesadillas, and even if you don't, give this a try! Recipe is from the book "Grilled Cheese, Please!" by Laura Werlin.
- 6 ounces mascarpone cheese
- 2 tablespoons raspberry preserves
- 2 tablespoons butter, at room temperature
- 8 slices egg bread, challah (sandwich-size slices) or 8 slices brioche bread (sandwich-size slices)
- 8 ounces brie cheese, sliced 1/4-inch thick
- 1⁄4 cup semi-sweet chocolate chips (can use the mini size)
- Combine the raspberry preserves and mascarpone cheese, mixing lightly.
- Butter one side of each slice of bread. Place 4 slices, buttered side down on your work surface. Spread the mascarpone mixture on the bread. Lay the Brie slices over the mixture and sprinkle with the chocolate chips. Top with remaining slices of bread, buttered side up.
- Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover and cook for 2-3 minutes until the undersides are golden brown. Watch carefully because egg bread burns easily.
- Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2-3 minutes until the undersides are well browned. Remove the cover, turn the sandwiches over and press firmly with the spatula once gain. Cook for 1 minute or until cheese has melted completely. Remove from pan and let cool 2-3 minutes. Cut in half and serve.
- NOTE: If you have a sandwich maker with a heavy lid, it will not work well with these sandwiches. The filling is too creamy and will end up oozing out.