Brie Chili Crisp Grilled Cheese

# Ingredient List:

→ Bread

01 - 4 slices rustic sourdough or country bread

→ Dairy

02 - 6 ounces brie cheese, rind on, sliced

03 - 2 tablespoons unsalted butter, softened

→ Condiments

04 - 2 to 3 tablespoons chili crisp, adjust to taste

# Directions:

01 - Spread a thin layer of softened unsalted butter on one side of each bread slice.

02 - Place two bread slices, buttered side down, on a clean work surface.

03 - Evenly layer the sliced brie over the unbuttered side of each bread slice.

04 - Spoon 1 to 1.5 tablespoons of chili crisp over the brie on each sandwich.

05 - Top with the remaining bread slices, buttered side facing outward.

06 - Heat a large nonstick skillet or griddle over medium-low heat.

07 - Place sandwiches in the skillet and cook 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and brie has melted completely.

08 - Remove sandwiches from skillet, let rest for 1 minute, then slice and serve warm.

# Expert Tips:

01 -

The brie melts into pure silk while the chili crisp stays crispy and sharp, giving you two completely different textures in every bite.
It comes together faster than any restaurant would serve it, but tastes like you spent real time on it.
The heat doesn't overpower the cheese—it just wakes it up and makes it taste even creamier.

02 -

Medium-low heat is non-negotiable; crank it to medium-high even once and you'll have burnt bread with cold cheese inside.
Softened butter spreads thin and browns beautifully, while cold butter creates thick patches and uneven color.
The rind on the brie isn't a flaw—it's structure that keeps the cheese from separating as it melts.

03 -