Grilled Brie and Apple Sandwich

This is a sponsored conversation written by me on behalf of the California Milk Processor Board. The opinions and text are all mine.

There’s something about having your favorite treats and/or snacks with a tall, cold glass of leche. Especially when you’ve been thinking about it for a while. It can be with your favorite gourmet cookie or slice of pie or even with just a delicious slice of chocolate cake. That, my friends, is my weakness. I cannot have chocolate cake without cold milk to wash it down.  What’s your “must-have” when it comes to pairing your milk?

Peanut Butter and Jelly sandwich?  Oooh, how about pumpkin pie? Pancakes? Or how about a bite of a spicy, homegrown jalapeño pepper? WHAT? Yes. Last year, I decided to grow a little garden. In my mind, I thought I woud have the perfect salsa garden. I planted tomatoes, onions, cilantro and jalapeños. Well, the only thing that pulled through was the jalapeño. I was over the moon happy with my little crop and one evening, we were enjoying dinner outside and my husband decided to try out the little jalapeño sprout in one bite. One brutal bite. I have never seen my husband turn SO red SO fast. The only thing that came to mind was get him some milk, STAT! He ended downing half a gallon of milk, as he was trying to subdue the impact of the jalapeño.

As funny as that was, I never imagined my awkward green thumb could ever produce such an amazing (in my book!) jalapeño. Well, all I can say is thank goodness we had enough milk in the fridge! We’ve long since had many pairings with milk and I want to tell you about one of my favorites.

The Grilled Brie and Apple Sandwich

Ingredients:

1 pack of your favorite Brie cheese

1 pack of sliced Pepper Jack cheese

1 pack of sliced Havarti cheese

1 apple, quartered and then thinly sliced

1 jar of fig jam

butter

1 loaf of your favorite artisan bread 

 

Directions:

1. Warm your grill or pan on medium heat.
2. Thinly slice your Brie cheese
3. Slice your loaf bread to however you like, thick or thin slices.
4. Thinly spread some butter to one side of the sliced bread.
5. Place the 2 slices of bread, butter down, onto the pan
6. Add 1 slice of the Havarti, Pepper Jack and Brie cheese to one slice of bread.
7. Add as much apples as you like. I only did 3 or 4 slices.
8. Cover the sandwich so that the cheeses thoroughly melt.
9. Cook for 1 minute. This all depends how toasty you want your bread.
10. Remove both slices of bread from the grill and onto your plate.
11. Be careful! It will be hot.
12. Spread the fig jam over your gooey-ooey creation and top off the sandwich with the other slice of bread.
13. Enjoy with a tall glass of leche.

Last night I made the sandwich with the whole slice of cheese. For me, it was WAY too cheesy, pero my kids LOVED it. This time I only added 1/2 a slice of cheese and it was perfect. Again, this is all about how you may like the sandwich. One whole slice or just half is all up to you. If you can just make one sandwich, which I totally doubt, then good for you. But I cannot guarantee you’ll only eat one.  With the yumminess of the fig jam and the little bite of the pepper jack cheese, this is the perfect fall comfort food.

There are so many food combinations and savory dishes that are the perfect pairing with a glass of milk. Whether by comfort or necessity, like my hubby, milk is just plain good.

I want to personally invite you to a dare and try foods that go well with milk . Check out the website. If you’re on social media follow them on Facebook and Twitter and join the fun by using #MeGustaConLeche when you post updates or pictures!

What will you pair with a cold glass of milk?

This is a sponsored conversation written by me on behalf of the California Milk Processor Board. The opinions and text are all mine.