Not-Your-Kids’ Grilled Cheese Sandwich
Creamy. Sweet. Peppery. Crunchy. Perfect. From the bread, to the filling, these grilled cheese sandwiches are all grown up. The brie is exceptionally creamy, and plays well with ripe, mildly sweet Fuyu persimmons. Baby arugula rounds things out lending a peppery crunch.
INSTRUCTIONS
Spread mustard on each slice of bread.
Layer two slices of persimmon and a small handful of arugula onto two slices.
Spread Brie onto the other two (mustard-covered) bread pieces. Sandwich the two parts together.
Melt butter in a medium skillet over medium heat and carefully place the sandwiches in the pan, Brie side down.
Grill until the cheese is melted and bread is toasted to a golden brown, about 3-5 minutes. Flip sandwiches and cook until golden.
Remove from the skillet and serve immediately.
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