Grilled Brie and Fig Jam Sandwich
Ingredients
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nonstick cooking spray
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4 slices sourdough bread
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2 tablespoons mayonnaise
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2 tablespoons fig jam
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4 ounces Brie cheese
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½ cup baby arugula
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Prepare the June Pan
Coat the June Pan with nonstick cooking spray and set aside.
nonstick cooking spray
June Pan
Prepare the sandwiches
Spread a thin layer of mayonnaise on one side of a slice of bread, if using. Place the bread mayonnaise-side down on the June Pan. Repeat with the other 3 slices of bread. Spread the jam on two of the slices of bread, dividing it evenly between them. Place about 1 ounce of cheese on top of each slice of bread.
4 slices sourdough bread
4 ounces Brie cheese
2 tablespoons fig jam
2 tablespoons mayonnaise
butter knife
measuring spoons
Cook the sandwiches
Place the June Pan on the middle shelf of the June Oven. Cook 15 minutes, until the cheese is melted and the bread is toasted. June will notify you when the sandwiches are ready. Follow on-screen directions to continue cooking, desired.
June Oven
Add the arugula
Remove the June Pan from the June Oven and set it on a cooling rack. Identify the two slices that you spread the jam on (under the cheese), and to those slices add the arugula, dividing it evenly between them. Close the sandwiches, topping the arugula with the other slice of bread, so that the cheese is enclosed in the sandwich. Press down firmly.
½ cup baby arugula
measuring cups
flip spatula
Serve the sandwiches
Serve immediately, slicing sandwiches in half if desired.