Peanut Butter, Jelly & Brie Cheese Sandwich
The Brie cheese in this Peanut Butter, Jelly & Brie Cheese Sandwich adds a delicate texture and great flavor. It’s great with bread, flatbread or tortillas. I always have tortillas around, so when I want a decadent snack, this is my go-to. It’s beyond delicious with red pepper jam.
Totally yummy with a bubbly Moscato or Pinot Grigio or a glass of milk.
4 piece of flatbread or 4 thick tortillas 8 inches
2 T Peanut Butter (or more if you love peanut butter)
2 T favorite jelly (I prefer grape jam with this, but strawberry or red pepper jam are delicious too)
½ Wheel of Baby Brie (3.5 oz.) you can add more cheese to taste.
1 t butter
Pre-toast the flatbread or tortilla by placing them in a dry skillet over medium heat. Heat/toast each side of the bread, then remove from pan. Let cool.
Melt butter over medium heat in a medium skillet.
Spread 1 T peanut butter and 1 T jelly on 2 of the pieces of flatbread. Remove outer coating of Brie and cut into ¼ inch slices and divide evenly on the other 2 pieces of bread.
Remove outer coating of Brie cheese and cut into thin slices and divide evenly onto the other 2 pieces of bread.
Place the bread with the Brie back in the skillet (cheese side up) until the cheese begins to melt (30 seconds to 1 minute usually) Once the cheese has started to melt, place the other slice of bread with the PB&J side down, over the cheese. Allow to warm for 15 seconds, flip and heat for another 15 seconds and remove from skillet to a plate. Cut in half if desired.
Makes 2 sandwiches. Serve with lots of napkins because it’s messy.
As always, happy cooking,