Sourdough Grilled Cheese Sandwich

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I’ve made a lot of sourdough Grilled Cheese Sandwiches over the years, but this one? It’s my absolute favorite. Made with golden, crispy sourdough, melty brie, a hint of honey, and thinly sliced green apple for an irresistible sweet-tangy crunch, it is ready in just 10 minutes. I guarantee it’ll become your next go-to gourmet sandwich.

As a mom of two and someone who thinks about nutrition and balance, I always try to find meals that are easy, satisfying, and made with real ingredients. This sourdough brie sandwich checks all the boxes, it’s filling, has protein, fiber, and healthy fats, and most importantly, it actually tastes good, much like my vegan egg salad sandwich.

I’ve always loved a good grilled cheese, but I swear by this version because it hits every craving, sweet, and savory all in one perfect bite. I’ve been making this for years, and every time I take a bite, I’m reminded why it’s one of my absolute favorite comfort foods.

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🥘 Ingredients

I don’t need anything fancy to make this gourmet sourdough grilled cheese, just a few simple, high-quality ingredients that work together perfectly.

Butter: I use butter for that golden, crispy crust and rich, buttery flavor.

Sourdough Bread: Tangy sourdough is my go-to because it pairs perfectly with the sweet honey and rich cheese.

Brie Cheese: Brie is creamy, mild, and melts beautifully, making it perfect with the crisp apple.

Honey: A drizzle of honey takes this grilled cheese to the next level.

Green Apple: I always use a tart, thinly sliced green apple for the perfect contrast to the melty cheese.

Substitutions

No butter? Swap it for olive oil or mayo for a different but equally crispy crust.

Not a sourdough fan? Try whole grain, my homemade buckwheat bread, or even a sturdy gluten free bread.

Cheese: Sometimes I use Gruyère or sharp cheddar both melt good and taste amazing.

Want a twist on the honey? Use hot honey for a sweet-spicy kick or skip it for a more savory bite.

Apple: Pears or a sweet red apple will work too, but I prefer the tart contrast.

🔪 How to Make

My sourdough grilled cheese sandwich recipe is a breeze to make! You don’t need a sandwich press, just a hot skillet and a little know-how. Here’s how to get the that perfectly crisp exterior and melty inside.

Butter Bread: I lay the pieces of bread on a cutting board. Then, I spread the softened butter over one side of each slice of bread. Flip the slices over so the butter faces down. You want the buttered sides to touch the hot pan.

Add Cheese: I lay down 2 to 3 slices of brie on two slices of the prepared bread, making sure every bite will be perfectly melty and creamy.

Add Toppings: I top each with a drizzle of honey and apple slices.

Finish Toppings: Then, I add more brie cheese slices.

Top With Bread: finally, I top each grilled cheese sourdough bread sandwich with the second slice of bread, butter side up.

Cook Sandwiches: I heat a large skillet over medium heat and place the sandwiches in once it’s hot. I cover with a lid and let them cook for 2 to 3 minutes until the bottom turns golden brown and crispy.

Flip Sandwiches, Slice & Serve: I carefully remove the lid and use a wide spatula to flip the sandwiches without losing any of that melty goodness. I cover again and let them cook for another 2 to 3 minutes, until the bread is golden and the cheese is perfectly melted. Once done, I take them off the pan, slice with a serrated knife, and serve them hot, because grilled cheese is always best fresh!

📖 Variations

You can make my sourdough grilled cheese with any fillings you love! Feel free to get creative and make it your own.

Spices: For extra flavor, I sometimes sprinkle on oregano, garlic powder, rosemary, or red chili flakes.

Different Kinds of Cheese: A good melt is key! I like using gruyere, sharp cheddar, gouda, havarti, or provolone, but if I add vegan parmesan, I always pair it with a gooey cheese.

Fillings: The right fillings make all the difference! I’ve tried caramelized onions, pesto without pine nuts, avocado, sautéed mushrooms, fig jam, and even pickled jalapeños, and they all take grilled cheese to another level.

🍽 Serving Suggestions

This sourdough grilled cheese sandwich is crispy, buttery, and perfectly melty that I absolutely love serving with these dishes:

Soups: Nothing beats dunking this crispy, melty sandwich into a warm bowl of instant pot tomato soup, it’s my go-to pairing. When I want something heartier, I serve it with my vegan chicken noodle soup for a cozy, satisfying meal.

Salads: I love pairing this sandwich with a refreshing pasta salad, or with my Hawaiian macaroni salad for a fun twist.

🧊 Storage Directions

Refrigeration: If I have leftovers, I let the sandwich cool completely before storing it in an airtight container in the fridge for up to 2 days. Just keep in mind that grilled cheese is always best fresh.

Freezing: I don’t usually freeze grilled cheese, but if I need to, I wrap it tightly in foil or a freezer-safe bag and store it for up to 1 month. It’s best reheated in the oven to bring back that crispy texture.

Reheating: Never use the microwave! It makes the bread soft and greasy. Instead, I reheat in a skillet over medium-low heat with a lid or bake it at 325°F until the cheese is melty and the bread is crisp again.

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