menu Menu


Sunday Brunch Grilled Cheese

Inspired by the magnificent Monte Cristo- a ham-and-cheese sandwich that is battered and fried and then dusted with powdered sugar and served with maple syrup or jam- I experimented with different breads, flavorings, fruits, cheeses and garnishes to make a French toast-style sandwich that is uniquely ours. For the essential bread itself, I found that marrying slightly dry slices of brioche loaf with a thick batter enriched with butter, vanilla, ad flour yields both a nice, crisp and dry finish on the outside of the cooked sandwich and a perfect custardy consistency on the inside.
Following are three of our favorite variations for this fabulous assembly- merely a hint at the wide range of different sweet and savory fillings that can make for a very sophisticated brunch sandwich.

Sunday Brunch Grilled Cheese

Main ingredient


Pairs well with


Cook time

20 minutes

Serving size

4 servings


  • One 1-lb [455-g] brioche or challah loaf, cut into 8 thick slices
  • ¾ cup [180 ml] whole milk
  • 1 egg, lightly beaten
  • 4 Tbsp salted butter; 2 Tbsp melted, 2 Tbsp at room temperature
  • 2 tsp vanilla extract
  • 2 tsp granulated sugar
  • ½ cup [60 g] all-purpose flour
  • ¼ tsp kosher salt
  • 4 oz [115 g] Brie or triple crème cheese, thinly sliced
  • 8 ripe strawberries, hulled and thinly sliced
  • Confectioners’ sugar for dusting
  • Brown Sugar Bourbon Sauce for drizzling

Recipe Preparation

  1. Arrange the bread slices on a large baking sheet and let dry while preparing the other ingredients.
  2. In a medium bowl, whisk together the milk, egg, melted butter, and vanilla. Add the granulated sugar, flour, and salt and whisk to combine. Scrape the batter into a shallow pan, such as a pie dish or cake pan. Set aside.
  3. Heat a stove-top griddle pan or a large cast-iron skillet over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit.
  4. When the griddle is hot, nestle two slices of the bread in the batter and let soak for 5 seconds, then carefully flip and soak on the second side for another 5 seconds. Transfer the soaked breads to a clean plate. Melt ½ Tbsp of the room-temperature butter on the hot griddle and add both pieces of the soaked bread. Cook until the first sides are nicely browned and completely dry to the touch, and 3 minutes. Using a white spatula, carefully turn the breads.
  5. While the second sides are cooking, arrange ¼ of the Brie and ¼ of the strawberries on top of one piece of bread. When the second sides are nicely browned and the Brie is just softened, use the spatula to transfer the bread with the cheese and strawberries to a platter and gently place the other cooked bread on top. Cover loosely with aluminum foil and place in a low over to keep warm. Repeat to cook and assemble the remaining sandwiches.
  6. Place each sandwich on a plate; cut in half, if desired; dust with confectioners’ sugar; drizzle with the bourbon sauce; and serve immediately.
Recommended for you
Write a Comment

Write a comment

Let’s keep in touch.

a regional destination

Sign up to receive class and product information from Plum’s.