Grilled Brie Sandwiches with Mustard and Chives

Oh, do I love a good grilled cheese sandwich.  I consider it a kissing cousin of macaroni and cheese, and I could happily eat one every day of my life if you made me, with its creamy melty cheese and soft on the inside, crunchy on the outside bread.  And while I am totally okay with the classic American cheese version, sometimes you want to take an old favorite up a few levels.  As in brie cheese instead of American.  As in country bread spread with grainy mustard and sprinkled with chives.  As in a grilled cheese sandwich gone totally fancy and decadent.

Now, this is not my first time messing with the classic version of grilled cheese, mind you.  Nope, last year I made grilled macaroni and cheese sandwiches for this crew.

They were kind of happy.  As in, not a single cheesy crumb left on the plate happy.  And while the Southern husband sidled into the kitchen that day and allowed as to how he wouldn’t mind being a fifth recipe tester for that version, this time I wanted to try something just a teeny bit more, well, upscale.  Something for the old folks in the house instead of the adorable college kids. And this fancy variety is just as easy as making the classic kind, but the mustard and the chives give it a delicious little sneaky bite of flavor…and there is nothing like soft, melty brie cheese to make you close your eyes in utter scrumptious happiness.

Or keep them open and look like this.

It’s all about keeping those smiles coming.  And if I have to resort to grilling brie cheese with mustard and chives, you know I’m going to do it.  I might just have had a huge grin on my face as well.  So the next time you want to fancy up your grilled cheese sandwich? Brie cheese, everyone!


Grilled Brie Sandwiches with Mustard and Chives
Serves: 2 sandwiches
  • 4 slices country style bread
  • 2 tablespoons soft butter
  • 6 slices Brie cheese, chilled (this makes it easier to slice! And yes, you can leave the rind on.)
  • 2 tablespoons grainy mustard
  • 1 tablespoon chopped fresh chives
  1. Butter all four slices of bread with butter, spreading the butter all the way to the edges.
  2. Place two slices butter side down. Spread the other side with mustard, then divide the Brie among the two slice. Sprinkle with chives and top with the remaining bread slices, butter side up.
  3. Heat a skillet or electric griddle to medium low. Place the sandwiches on the skillet and cook slowly until the first side is golden brown. You want to cook these at a leisurely pace so the cheese has time to melt…it may take 5 minutes or so per side. Flip over carefully and cook until the other side is golden.
  4. Serve at once, making sure one of the folks who gets one of these sandwiches is YOU!


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  1. Susan Fox says

    So… I don’t know if you know this, but when making grilled cheese sandwiches mayonaise is the way to go for the grilling side of the bread. Better than butter, and not always in the fridge, all cold and hard, when the grilled cheese craving comes on. It actually tastes BETTER than butter when all is said and done. . I know, I’ve done it. . If you know this, already, well, I can’t help that, but you have so many good ideas for food, I thought I would share one you might not know :) You don’t know me, but trust me anyhow and try it.

    • Kate says

      Hi Susan! You and I are obviously on totally the same wavelength, because I have a grilled mayo sandwich post that is patiently waiting its turn for the blog! You are so right about it being even better than butter! Thanks for thinking of me and keep those ideas coming my way! :)

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