Grilled Brie and Apple Sandwiches with Onion Jam and Maple Dijon
Inspired by "La Petite Amie" at City O' City
Recipe type: Sandwich
Cuisine: Lunch, Dinner
Serves: 4-6 sandwiches
  • 1 loaf of your favorite crusty bread, sliced
  • 1 wedge of brie, a little over a half pound, thinly sliced (the rind is edible and may be left on)
  • 2 granny smith apples, washed, cored, and very thinly sliced
  • 1 package tempeh bacon, or 8-10 slices real bacon
  • ⅓ cup dijon mustard
  • 1 tablespoon maple syrup
  • 1 batch caramelized onion jam (see recipe below)
  • Olive oil for spraying or brushing
  • kosher salt
  • 2 handfuls baby arugula, washed and dried
  1. Make the onion jam and set aside.
  2. Whisk the dijon mustard and maple syrup together in a small bowl and set aside.
  3. Heat medium or large frying pan over medium high heat. Cook the bacon until crisp. (If using tempeh bacon, heat 1 tablespoon canola or vegetable oil in the pan first.). Set aside to drain on a plate covered with paper towels. Chop the bacon into ½ inch long pieces
  4. Wipe out the pan used to cook the bacon with a paper towel, then return to the stove and reduce heat to medium.
  5. Assemble the Sandwiches: Spray or lightly brush one side of two pieces of bread with olive oil, and lightly sprinkle with kosher salt. On the sides of the bread not sprayed with olive oil, spread the maple dijon and onion jam, and layer the brie, apples, and tempeh bacon.
  6. Close the sandwich, place in the heated pan, and cover. Cook for about two minutes, or until one side is golden and crispy, and the cheese is beginning to melt. Flip, and cook for approximately two more minutes, or until the other side is golden, and cheese is gooey and melted. Remove from the pan, and pull the sandwich open, put a small amount of arugula inside, and close the sandwich up again. Repeat this process for each sandwich, and serve while hot.
Recipe by Spoon With Me at