Save The first time I made this, I was skeptical about asparagus in a grilled cheese. One bite changed everything completely. The charred, tender spears with that meltingly soft Brie created something I had not expected at all. Now I make it whenever I want lunch to feel special without much effort.
My sister visited last spring and we ended up making these for an impromptu picnic on the back porch. She took one bite and literally stopped mid conversation to just savor it. We sat there in the sunshine eating them off paper plates, and it became one of those perfect small moments I still think about.
Ingredients
- 8 to 10 thin asparagus spears: Thin spears grill quickly and stay tender inside the sandwich
- 1 tsp olive oil: Helps the asparagus develop those gorgeous charred edges
- Pinch of salt and black pepper: Simple seasoning that wakes up the vegetable
- 120 g Brie cheese: The rind gets soft and melts into this incredible creamy pool
- 2 tbsp unsalted butter: Softened butter spreads evenly and gives the bread that golden crunch
- 4 slices crusty sourdough: A sturdy bread holds up to the grilling and all that melty cheese
Instructions
- Grill the asparagus:
- Preheat your grill pan or skillet over medium high heat. Toss the asparagus spears with olive oil, salt, and pepper. Grill or sauté for 3 to 4 minutes, turning occasionally, until just tender and lightly charred. Remove from heat and set aside.
- Prep the bread:
- Butter one side of each bread slice generously. This buttered side will hit the pan to create that golden, crispy exterior.
- Assemble the sandwiches:
- Place two slices of bread, buttered side down, on a clean surface. Layer with half the Brie, followed by the grilled asparagus, then the remaining Brie. Top with the other bread slices, buttered side up.
- Grill to perfection:
- Heat a large skillet or griddle over medium heat. Add the sandwiches and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
- Rest and serve:
- Remove from heat and let rest for 1 minute. Slice diagonally and serve while still warm and gooey.
Save Last autumn I made these on a rainy Sunday while watching old movies. Something about the warm, buttery aroma filling the kitchen made the whole day feel cozy and slow.
Make It Your Own
Spread a thin layer of Dijon mustard or fig jam on the inside of the bread before assembling. The sharpness of mustard cuts through the rich Brie, while fig jam adds this lovely sweetness that plays beautifully with the asparagus.
Choose Your Cheese
Camembert works perfectly as a substitute, giving you basically the same creamy experience. Fontina melts beautifully too, though it has a slightly nuttier flavor profile that changes the character of the sandwich. Gouda would be amazing here if you want something smokier.
Serving Suggestions
A crisp green salad with a bright vinaigrette cuts right through the richness. Tomato soup is the classic pairing for a reason, something about the tangy warmth with the melty cheese just works.
- Pair with a dry white wine like Sauvignon Blanc
- Apple slices on the side add a nice crunch
- These reheat surprisingly well in a toaster oven
Save Hope this becomes one of your go to comfort meals too.
Recipe FAQs
- → How do you prevent the bread from burning while the cheese melts?
Cook over medium heat rather than high heat, and press gently with a spatula. This allows the cheese to melt gradually while the bread toasts evenly. Reduce heat if the bread browns too quickly.
- → Can you prepare the asparagus in advance?
Yes, grill the asparagus up to 4 hours ahead and store in the refrigerator. Assemble and grill the sandwiches just before serving for the best texture and flavor.
- → What are good cheese alternatives to Brie?
Camembert offers a similar creamy texture, while Fontina provides a richer, nuttier flavor. Both melt beautifully and pair well with grilled asparagus.
- → Is this sandwich suitable for vegetarians?
Yes, this sandwich is completely vegetarian. It contains only vegetables, cheese, butter, and bread with no meat products.
- → Can you make this for a crowd?
Absolutely. Grill all asparagus at once, then assemble multiple sandwiches and cook them in batches on a large griddle or multiple skillets for efficiency.
- → What bread works best?
Sourdough and country bread work excellently due to their sturdy structure and slight tang. Avoid thin, delicate breads that may tear. Artisan white or multigrain breads are also good choices.