When I tell people that I don’t like grilled cheese and tomato soup, they freak the F out. It’s un-American, they cry. But saying that I don’t like those things is a hold-over from times when tomato soup meant a can of watery condensed tomato substance (yuck) and grilled cheese was white bread with a “processed cheese product” slice (double yuck).
Fast forward a few decades, and I still don’t like grilled cheese, in the simplest terms of that dish. If it’s just bread and cheese, I’m out. I need more – more flavors, more textures, more colors. When it comes to ooey gooy-ness, nothing melts like brie. And as long as my brie-hating husband isn’t around, this brie grilled cheese one of my go-to sandwiches. Bright colors and flavors from tomato and red onion, and a bit of spiciness from country (whole grain) Dijon mustard. So maybe I don’t hate grilled cheese sandwiches after all. As long as they’re like this one.
- 1 tablespoon unsalted butter, softened
- 4 slices crusty bread
- 2 tablespoons country Dijon mustard
- 4 ounces Brie cheese, cut into thin slices
- 4 – 6 thin slices red onion
- 1 small tomato, thinly sliced
- Spread butter onto 1 side of bread slices. Place 2 slices, buttered side down, on work surface. Spread with mustard, then layer with Brie, onion and tomato. Place remaining 2 bread slices, buttered side up, over fillings.
- Preheat griddle or large skillet over medium heat. Cook sandwiches 3 minutes per side or until bread is golden brown and cheese is melted.