Ooey and gooey, apple and brie grilled cheese sandwich recipe perfect for the campfire or grill.
This recipe is heavily inspired by Chef Jenni Lessard's caramelized crab apple, onion, sage and brie bush pies, which are absolutely delicious. I made a few adjustments to remove the added sugar and swap the apple she uses for one that is easier to find at the grocer throughout the year. However, if you can get your hands on a few crab apples (in season in late summer), I highly recommend using those.
The original recipe is made over a campfire, making it perfect when you're out camping and hiking (always abide by local fire restrictions). In this version, I've brought the savoury sweet goodness of these bush pies into the kitchen, but feel free to use a barbecue, or campfire, with a cast iron pan and sandwich press.
To make these gluten-free, just select your favourite gluten-free bread.
TIP: The apple and onion portion of the filling can be made ahead of time if cooking out on the trail. It will last up to 3 days. Filling can also be frozen for future use.
(Makes 4 servings)
2 tablespoons (30g) plant-based butter, salted (plus more for grilling)
1 small (70g) yellow onion, chopped
3 cups (~360g) Honey Crisp apples, peeled, cored and diced into bite-sized pieces (crab apples are preferred, or any other tart apple variety like Granny Smith)
1 teaspoon (0.70g) dried sage
2 tablespoons (40g) maple syrup
1/4 teaspoon (2g) salt
1/4 teaspoon (0.70g) ground black pepper
8 slices whole or ancient grain bread (gluten-free if required)
1 cup (300g) brie, cubed
In a sauté pan over medium-high heat, melt the butter. Once the butter begins to bubble, add the onions, apple, and sage, then reduce the heat to medium and sauté until the onions and apple begin to soften.
Add the maple syrup, salt and pepper, and continue sautéing until the apples and onion become golden brown. Transfer to a bowl and set aside.
Butter one side of each slice of bread and put aside.
Reheat the same sauté pan over medium-high heat. Place 4 slices of bread, butter side down (depending on how many sandwiches will fit on your pan - work in batches if needed). Slather 1/4 of the apple and onion mixture on each slice of bread. Add 1/4 of the cubed brie cheese to each, then place the remaining slices of bread to the sandwiches, butter side up.
Grill the sandwiches, flipping using a spatula, to ensure both sides become dark golden brown, and the cheese has an opportunity to melt (3 to 5 minutes per side). Reduce heat if necessary to prevent burning. Once flipped, press on each sandwich gently yet firmly to help each sandwich seal.
Serve and enjoy.
Nutritional Information Per Serving:
total calories = 370 | total fat = 13.34g | saturated fat = 6.45g | cholesterol = 28mg | sodium = 571.75mg | net carbohydrates = 43.22g | dietary fibre = 7.48g | sugars = 24.79g | protein = 13.51g