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Sherry Dryja, Grilled Brie Sandwich with Apples and Caramel Walnuts


Grilled Brie Sandwich with Apples and Caramel Walnuts

For the Caramel Walnuts:

Nonstick cooking sprayGrilled Brie Sandwiches with Apples and Caramel Walnuts

½ cup sugar

2 tablespoons pomegranate balsamic vinegar

⅛ teaspoon cayenne pepper

1 ½ cups chopped walnuts


For the Sandwiches:

12 thick slices sourdough or country white bread

2 tablespoons unsalted butter

1 pound triple cream brie

1 Granny Smith apple, cored, cut in half, and thinly sliced



To make the caramel walnuts, preheat the oven to 325°F. Line a baking sheet with aluminum foil. Spray with cooking spray. Set aside.

In a small saucepan, combine sugar, balsamic vinegar, and cayenne. Stir over medium heat until sugar dissolves. Add nuts and stir to coat. Transfer mixture to prepared baking sheet, spreading it out so the walnuts are in a single layer.

Bake for about 10 minutes, stirring a couple of times, until nuts are brown and syrup begins to thicken. Remove from oven and cool completely on baking sheet. The mixture will harden as it cools and can be broken into large chunks for the sandwiches.

For the sandwiches, slice the brie into pieces about ¼-inch thick. It’s okay to leave the rind on.

Heat a skillet or griddle over medium heat. Lightly butter one side of each slice of bread. Place the buttered side on the heated skillet. You may need to work in batches and keep in mind that only half of your bread slices will be topped with cheese, apple, and walnuts. Leave the other half plain.

Place two or three slices of brie in a single layer across one slice of bread. Do this for each of the other slices that are receiving toppings. On top of the brie, add a couple of pieces of apple and top that with a layer of caramel walnuts.

Once all the bread begins to brown and the brie starts to melt, top the brie, apples, and caramel with the remaining toasted bread slices. Press gently with a spatula and then remove to a plate. Eat warm.