Brie Chili Crisp Sandwich (Printer View)

Creamy brie and spicy chili crisp melded between golden, buttery slices for a gourmet indulgence.

# Components:

→ Bread

01 - 4 slices rustic sourdough or country bread

→ Dairy

02 - 6 oz brie cheese, rind on, sliced
03 - 2 tbsp unsalted butter, softened

→ Condiments

04 - 2 to 3 tbsp chili crisp

# Method:

01 - Spread a thin layer of softened butter on one side of each bread slice.
02 - Place two bread slices buttered side down on a clean surface.
03 - Evenly arrange brie slices over the unbuttered side of each slice.
04 - Spoon 1 to 1.5 tablespoons of chili crisp evenly over the brie on each sandwich.
05 - Cover 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; cook for 3 to 4 minutes per side, pressing gently with a spatula until bread is golden and brie is melted.
08 - Remove from heat, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • The brie melts into this silky layer that actually tastes luxurious, not like you're trying too hard.
  • Chili crisp adds heat and texture in a way that's different every bite depending on where the oil pools.
  • Ready in under fifteen minutes but tastes like you spent an hour thinking about lunch.
02 -
  • Medium-low heat is non-negotiable—too hot and your bread will brown before the brie melts, leaving you with a crispy shell and cold cheese inside.
  • Softened butter makes all the difference; cold butter tears the bread and distributes unevenly, and that's how you end up with pale spots.
03 -
  • Let your brie sit at room temperature for twenty minutes before slicing—cold brie crumbles, but room-temperature brie cuts like butter.
  • If your chili crisp is thick and oily, give it a stir before measuring so you get an even distribution of the good stuff.
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