Asparagus & Brie Grilled Cheese (Printable)

Golden-toasted bread layered with grilled asparagus and melted Brie cheese for an elegant, vegetarian sandwich.

# Components:

→ Vegetables

01 - 8 to 10 thin asparagus spears, trimmed
02 - 1 teaspoon olive oil
03 - Pinch of salt
04 - Pinch of black pepper

→ Dairy

05 - 4 ounces Brie cheese, sliced
06 - 2 tablespoons unsalted butter, softened

→ Bread

07 - 4 slices crusty sourdough or country bread

# Method:

01 - Preheat a grill pan or skillet over medium-high heat. Toss asparagus spears with olive oil, salt, and pepper. Grill or sauté for 3 to 4 minutes, turning occasionally, until just tender and lightly charred. Remove from heat.
02 - Butter one side of each bread slice. Place two slices of bread, buttered side down, on a clean surface. Layer with half the Brie, followed by the grilled asparagus, then the remaining Brie. Top with the other bread slices, buttered side up.
03 - Heat a large skillet or griddle over medium heat. Add the sandwiches and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
04 - Remove from heat, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than ordering takeout.
  • The creamy Brie melts into every corner, turning simple ingredients into something special.
  • Grilled asparagus adds a smoky, springy bite that keeps each mouthful interesting.
  • Its the kind of sandwich that makes lunch feel like a treat you actually planned.
02 -
  • Dont skip the resting step after grilling, it keeps the cheese from sliding out the moment you cut into it.
  • Medium heat is your friend, too high and the bread burns before the Brie melts, too low and you lose that crispy crust.
  • Slice the Brie while its cold, it becomes impossible to handle once it warms up.
03 -
  • Press the sandwich gently with your spatula while it cooks, it helps the cheese melt evenly without squashing the bread flat.
  • If your asparagus spears are thick, slice them in half lengthwise so they cook faster and layer more neatly.
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives you an even, golden crust every time.
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