Grilled Brie Sandwiches with Apricot Jam
- 3 Tbs. apricot jam
- 4 tsp. salted butter, at room temperature
- 8 slices French bread, cut on an angle ¼-inch thick
- 5 oz. ripe Brie or Camembert, rind removed; cheese sliced while cold (leave the slices at room temperature for easier spreading)
Butter all the bread slices on one side only. Put them all, buttered side down, on a cutting board. Spread four of the slices with a thin layer of jam (about 2 tsp. per slice). Spread the cheese on the other four slices. Pair the jam slices with the cheese slices. Heat a large nonstick pan or gr...