It’s hard to beat the combination of Brie cheese and apples, and if you add in some fig jam and lots of fresh arugula, it gets even better. Put it all on a toasted ciabatta bun and it’s one of my favourite sandwiches!
Ingredients and substitutions
A few notes about the key ingredients …
Apple – I’ve used Honeycrisp apples here, and I thought they were a perfect pairing with the Brie and fig jam. That said, any apple will work here. Use what you have and enjoy.
Brie – Any Brie cheese is fine. I like to start with a large wheel so I can cut long slices from the centre of the round, rather than using a number of smaller pieces. It just helps keep the sandwich a little neater.
Fig jam – Look for fig jam in the fine cheese section of your grocery store. It is often displayed on top of the cases. Look for the bright orange lid! Alternatively, you might find it in the jam section.
Ciabatta buns – I love ciabatta buns for this sandwich, but any sturdy bread will work. A baguette is a good option.
Arugula – Slightly peppery arugula is the perfect foil for the sweet apple. If you prefer. you could use baby spinach in place of the arugula.
How to make apple Brie sandwiches
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the recipe card below when making the recipe.
- Start by melting the butter in a non-stick skillet.
- Cut the ciabatta buns and place them cut-side down in the butter. If they don’t all fit, do two batches.
- Once the cut sides of the buns are nicely golden, transfer just the bottom of the buns to a baking sheet.
- Generously spread fig jam on the toasted bottom buns.
- Place a thick slice of Brie cheese on top of the fig jam.
- Pop the buns into the oven for 8-10 minutes to melt the Brie cheese.
- Top the melty Brie with thin apple slices.
- Top the apple slices with lots of fresh baby arugula.
- Place the top buns on the sandwiches. Cut in half to serve.
Recipe tips!
- You’ll want to be sure to use a generous layer of fig jam to be sure the fig flavour is present with the other flavours going on.
- For a pretty presentation, wrap the sandwiches in parchment paper, then cut them in half through the parchment. Not only is it pretty, but the parchment keeps your hands clean, too! (See below!)
Making ahead and storing
These sandwiches are best enjoyed freshly made, when the Brie is perfectly melty and a touch warm. Store leftovers in the refrigerator for up to 2 days. Re-warm in the microwave or for a few minutes in a 350°F oven. Obviously, the rewarmed sandwich won’t have a crispy bun or totally fresh arugula, but it’s still quite tasty :)
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Get the Recipe: Apple Brie Sandwiches
Ingredients
- 3 ciabatta buns, approx. 6-inches long
- 2-3 Tablespoons salted butter
- 1/3 cup fig jam
- 3 slices Brie cheese, approx. 1/2-3/4-inch thick
- 1 large apple, quartered, cored and thinly sliced *see Note 1 below
- 3 handfuls fresh baby arugula
Instructions
- Preheat the oven to 350F (non-convection/not fan-assisted).
- Cut the ciabatta buns in half from the sides. Melt the butter in a large, non-stick skillet on the stovetop over medium heat. Place the cut sides of the buns in the hot butter and cook until the underside is nice and golden. Do two batches if all the buns won't lie flat at one time.
- Place only the bottom of each of the 3 buns on a baking sheet, setting aside the toasted tops for now.
- Tip! I like to start with a fresh, large wheel of Brie, and I take the thick slices from the centre of the round. That way, I only need to use one slice per sandwich, which is a bit neater.
- Spread each of the buns on the baking sheet generously with fig jam. Top each bun with a thick slice of Brie cheese. Season the Brie with a bit of salt and pepper, if you like. Pop the baking sheet into the oven and cook for 8-10 minutes, or until the Brie is melty.
- Remove from the oven. Place a row of the sliced apple on top of the Brie, overlapping slightly. Top the apple with a handful of arugula, then place the tops of the buns on top of the sandwich. Cut in half to serve.
- For a pretty presentation and a neater handheld sandwich, wrap the sandwiches completely in parchment paper, then cut through the parchment and sandwich to serve. See the photo above the recipe card.
Notes
More sandwich recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Made this the last two nights and it is wonderful!! A little bit of effort and it is truly one of those sandwiches we LOVE to treat ourselves to; now we can do it at home. I am going to try the others as this was such a hit!! I can’t wait to share it with others. Much appreciated.
I’m so glad you’re enjoying these sandwiches, Judi :) Thanks so much!
Quick, easy and delicious. Toasting the bread is so good.
So glad you enjoyed this sandwich, Judy! Thanks so much :)