This Brie Apple Cranberry Grilled Cheese elevates weekend lunch with a wine-brushing technique I learned during a disastrous first attempt at fancy cooking. What started as me trying to impress dinner guests turned into our family’s most-requested comfort food upgrade.
The first time I brushed sourdough with Sauvignon Blanc, my husband thought I’d lost my mind. But when that first bite combined buttery, wine-toasted bread with melted brie, sweet apple crunch, and tart cranberry bursts, even my skeptical teenagers stopped scrolling their phones. Now they actually help me slice apples when I mention making these. The wine doesn’t just add flavor – it creates this incredible golden crust that makes regular grilled cheese seem boring. This one’s become our weekend tradition!
Table of Contents
Ingredients for Brie Apple Cranberry Grilled Cheese
Day-old sourdough is my secret weapon here – it won’t turn mushy when you brush it with wine. I learned this the hard way when my first attempt with fresh bread created a soggy mess that even the dog wouldn’t eat.
- 4 thick slices sourdough bread (day-old preferred, about ½-inch thick)
- 2 tablespoons butter (room temperature for easier spreading)
- ⅓ cup Sauvignon Blanc (any dry white wine works – save the expensive stuff for drinking)
- 4-6 ounces chilled brie cheese (rind removed, sliced thin) – Double-cream brie melts like a dream
- 1 medium Honeycrisp apple (sliced paper-thin) – Honeycrisp stays crisp and doesn’t get mushy when heated
- ½ cup whole berry cranberry sauce – Ocean Spray works perfectly, but homemade is even better
- Equipment needed: Large skillet with lid, wide spatula, sharp knife
Pro tip: Pop that brie in the freezer for 15 minutes before slicing. Trust me, removing the rind and getting clean cuts becomes ridiculously easy when it’s slightly firm.
Step-by-Step Instructions
Take your time with the setup – once these hit the pan, things move fast. I learned this lesson when my first sandwich burned while I was still slicing apples.
Step 1: Butter one side of each bread slice. Flip and brush the other side with about 1 tablespoon of wine per slice – you want it damp but not dripping. The bread should absorb most of it within 30 seconds.
Step 2: Heat your skillet over medium heat (not medium-high – wine-brushed bread browns faster than regular bread). Place two slices wine-side-down. You’ll hear a gentle sizzle – that’s the wine working its magic.
Step 3: Working quickly, layer each slice with 2-3 oz brie, 4-5 thin apple slices, and 2 tablespoons cranberry sauce. Don’t overstuff or you’ll have a melted mess when you flip. Top with remaining bread slices, wine-side-up.
Step 4: Cover immediately with your lid – this traps steam to melt the cheese while the bottom toasts. Cook 3-4 minutes until you can lift a corner and see deep golden color (darker than regular grilled cheese due to the wine).
Step 5: Flip carefully with a wide spatula – the sandwiches will be heavier than expected. Cook uncovered 2-3 minutes more until the second side matches. The cheese should be completely melted and starting to ooze slightly at the edges.
Step 6: Let cool 1 minute before cutting – I know it’s torture, but hot brie can burn your tongue badly.
What to Serve with Brie Apple Cranberry Grilled Cheese
Rich, creamy sandwiches like this need bright, acidic sides to cut through all that delicious fat.
Arugula Salad with Lemon Vinaigrette: The peppery bite of arugula and sharp lemon dressing provides the perfect counterpoint to sweet cranberries and creamy brie. I use a 3:1 olive oil to lemon juice ratio. The chickpea beet and feta salad offers another vibrant salad option with similar bright, acidic notes that complement rich sandwiches.
Classic Tomato Soup: This pairing works because the acidity in tomatoes brightens the rich cheese while complementing the wine notes. Campbell’s works fine, but homemade is worth the extra effort. For a heartier soup option, try the easy lasagna soup which provides similar comfort food vibes with added protein.
Roasted Butternut Squash Soup: The earthy sweetness echoes the apple flavors while the smooth texture contrasts beautifully with the crunchy bread crust. Perfect for fall entertaining.
Simple Mixed Greens: Sometimes simple is best – just lettuce, cucumber, and a light vinaigrette to cleanse your palate between bites of this indulgent sandwich.
Glass of Sauvignon Blanc: Since you’re already opening the bottle for cooking, pour yourself a glass. The crisp wine cuts through the richness while creating perfect flavor harmony.
Storage & Serving Tips
These sandwiches are best eaten immediately – the contrast between crispy exterior and melted interior disappears quickly as they cool. Honestly, I’ve never had leftovers because they disappear too fast.
If you must make them ahead, prepare all components separately and assemble just before cooking. Sliced apples keep 4 hours with a squeeze of lemon juice. The wine-brushed bread gets soggy if it sits more than 10 minutes.
For entertaining, I set up an assembly station and cook these to order. Takes about 8 minutes per batch, and watching people’s faces when they take that first bite makes it worth every second of standing at the stove.
Conclusion
This gourmet grilled cheese proves that simple ingredients can create extraordinary results when combined thoughtfully. The wine-brushed bread technique elevates every bite, while the combination of creamy brie, sweet apples, and tart cranberries creates perfect flavor harmony. Give this recipe a try for your next special lunch – it’s easier than you think and tastes like it came from a fancy bistro.
Brie Apple Cranberry Grilled Cheese
Ingredients
Equipment
Method
- Butter one side of each bread slice generously. Flip slices over and brush the unbuttered sides with Sauvignon Blanc using a pastry brush or spoon.
- Heat large skillet over medium-high heat. Place two bread slices butter-side-down in skillet. Layer each slice with brie, apple slices, and cranberry sauce.
- Top with remaining bread slices, butter-side-up. Cover skillet with lid immediately to help cheese melt evenly.
- Reduce heat to medium and cook 3-4 minutes. When cheese begins melting around edges, remove lid and check bottom for golden-brown color.
- Flip sandwiches gently with wide spatula. Cook another 2-3 minutes until golden brown and cheese is fully melted. Serve immediately.
Notes
