Grilled cheese with brie and prosciutto takes the traditional comfort food to a whole new level, combining creamy brie cheese and savory prosciutto between two slices of perfectly toasted bread. This decadent sandwich offers a delightful mix of textures and flavors, from the melty, smooth cheese to the crispy, salty prosciutto. It’s the ideal choice for anyone craving a gourmet version of the beloved grilled cheese.
The key to making this elevated grilled cheese is the choice of ingredients. Brie, with its rich, creamy texture and mild, slightly nutty flavor, melts beautifully when heated. It pairs perfectly with prosciutto, the thin, dry-cured Italian ham that adds a savory, slightly salty note to the sandwich. The balance between the creaminess of the brie and the saltiness of the prosciutto is simply irresistible.
To prepare, start by selecting a hearty bread, such as sourdough or a rustic baguette, which can hold up to the rich filling without becoming soggy. The bread is buttered generously on the outside, ensuring a golden, crispy crust as it grills. Inside, a layer of sliced brie is placed on one side of the bread, followed by a few slices of prosciutto. The sandwich is then pressed together and cooked in a hot pan until the bread is crisp and golden, and the brie has melted into a luscious, gooey filling.
For added flavor, you can customize the sandwich with extras like a drizzle of honey for sweetness, a sprinkle of fresh thyme for an herbaceous note, or even a handful of arugula for a peppery crunch. These additions add complexity and elevate the simple ingredients into something truly special.
Grilled cheese with brie and prosciutto is a perfect lunch, snack, or even a quick dinner when paired with a side salad or a bowl of tomato soup. It offers a satisfying, rich flavor experience that’s sure to delight anyone who enjoys the combination of savory and creamy flavors.
Ingredients
- 2 slices bread preferably sourdough or country loaf
- 50 grams brie cheese sliced
- 50 grams prosciutto thinly sliced
- 1 tablespoon butter softened
Instructions
- Preheat a skillet over medium heat.
- Butter one side of each slice of bread.
- On the non-buttered side of one slice, layer the brie and prosciutto.
- Top with the other slice of bread, buttered side out.
- Place the sandwich in the skillet and cook until golden brown, about 4-5 minutes per side.
- Remove from the skillet, let cool slightly, and serve warm.
I don’t get why people put fancy stuff in grilled cheese. Just stick with the classic. This recipe is too complicated.
Took me a while to find brie at my store, but it was worth it! My kids loved it too. Will make again!
This is the best grilled cheese I’ve ever had! The brie and prosciutto combo is genius! 😍
I totally agree! Brie and prosciutto are a match made in heaven. Can’t wait to make this!
I don’t get why people rave about brie. It’s just gooey cheese? I prefer cheddar.
Gooey cheese is the best part! But I guess everyone has their own taste. Just don’t knock it till you try it melted! 😉
I mean, I get it. Brie can be a bit much for some people! But when it’s melted, it’s like heaven! 😍
This was yummmm! Never thought brie and prosciutto together would taste this good!
So good—crispy outside, melty brie inside. The prosciutto really makes it feel fancy. I used sourdough and it browned perfectly in about 5 minutes a side.
Five stars!
Not bad! But I wish it said to cover the pan or press it with a spatula—mine puffed a little and wasn’t as evenly melted.
Huh, mine melted fine without doing any of that. I’d say try cooking a little lower heat so the cheese has time to melt before the bread browns. Otherwise cover might steam it weird.
Good point—mine also puffs a bit if I don’t press it. Next time I’ll gently press with a spatula or even cover the pan to help it melt more evenly. Thanks!
meh
I’m skeptical about brie in grilled cheese because it can be watery, but this recipe actually worked. Sliced brie melts nicely and doesn’t leak much.
I was worried too—brie can totally get weird and watery. But the “slice brie” + medium heat angle makes sense. Glad it didn’t leak!
Hmm brie is tricky. Mine always leaks if I use too much. Maybe I should try 50 grams like you said and not crank the heat too high. Solid tip.
I think I buttered the wrong side at first 😅 still came out tasty though. Would definitely make again, just less mess next time.
Maybe the mess is just part of the ritual 😅 Next time toast it a little longer on the second side so the brie melts more. Brie can be sneaky.
Lol the butter-on-the-wrong-side struggle is real 😂 Still, if it came out tasty, that’s a win! I always try to double-check before it hits the pan.
This was insanely good—gooey brie + salty prosciutto is such a perfect combo. The sourdough really helped it get that golden crunch.
YUM! Defo making this again, easy and fancy.
Absolutely love this combo! Brie and prosciutto make everything better. Thanks for sharing!
brie don’t melt right 🙁
Totally loved it! I used ciabatta bread instead and it turned out sooo good.
This grilled cheese is a game changer! The brie and prosciutto combo is a match made in heaven. Will make again!
I dunno, brie with prosciutto? Seems a bit fancy for grilled cheese… isn’t that like overkill? 🤔
I tried it too! The brie and prosciutto really work well together. So rich and yummy! Definitely a keeper! 🌟
Confession: I used mayo instead of butter. Not authentic, I know, but the outside was super crispy. Still, the flavor was a bit off compared to what I expected.
Why use butter? Olive oil is way healthier. Also, prosciutto is kinda expensive. Can use ham instead.
I made it, but the brie kind of ran out and made a mess in the pan 😅. Maybe my skillet runs hotter. Taste still great, just not as pretty.
Ahh that happens with brie—super melty little gremlin 😅. If your skillet runs hotter, try lowering to medium-low and/or cooking a bit longer so the bread browns without the cheese exploding.
Honestly? This is better than most grilled cheese I’ve had. The prosciutto really kicks it up. Would absolutely make again for a quick lunch.
Brie! Woah! I only tried it once! Now I’m here and a total fan. What even is prosciutto tho?
Pretty simple, but 4-5 minutes per side seems short for my pan. It took longer to get golden. Once I cooked it properly though, the sandwich was great.
Totally hear you—4–5 min/side can be quick depending on pan thickness and how hot “medium” runs. I usually go by color + the brie melting, not the clock.
Brie melted beautifully. I wasn’t sure about layering the prosciutto, but it crisped just enough. Would eat again for sure.
Brie is overrated. Why would you wanna spend so much on cheese when regular cheddar is cheaper and taste better? Just saying!
Wow. 10/10 would eat again. Also the smell when it’s cooking… unreal.
I’m not sure about the brie + prosciutto without anything like fig jam or mustard. It tasted a bit salty to me, but still edible.
Pretty tasty, but I think 4-5 minutes per side was a bit optimistic for my pan. Took closer to 6-7 to get that deep golden. Still worth it.
Good point! My pan runs hot too, so I usually watch color more than the timer—6-7 min makes sense if your heat is gentler.
4-5 minutes per side sounds fast… I’d just turn the heat lower and cook longer, otherwise the bread gets dark before the brie melts. I learned that the hard way 😅
meh. too greasy imo. also brie is expensive where i live so not doing that again lol
Brie melts weirdly and sometimes goes all runny. I didn’t get that ‘perfect pull’—more like a soft puddle. Flavor was good though.
That “soft puddle” sounds like the brie is overheating or the pan is too hot. I’ve had better results with medium-low heat and a lid on for the last minute so it melts without turning runny.
Maybe you sliced it too thick? Also brie can be kinda leaky if it’s super ripe. Next time try colder brie straight from the fridge and press the sammie more gently.
Didn’t think brie would work on a sandwich but wow, I was wrong! But would it be good with ketchup?