A Note on This Recipe

This is the grilled cheese you’d order at a weekend cafe, with the same effort as the classic and just a handful of ingredients.

Brie melts into a creamy, slightly earthy base, and sharp cheddar adds a savory depth. A few sun-dried tomatoes on top bring a tangy brightness that cuts through the richness. Cooked in olive oil, the airy ciabatta turns golden and crisp, so each bite starts with a crunch and ends in melty cheese.

How to Make It

Assemble the Sandwich

Spread a generous layer of brie on one slice of ciabatta. Scatter the sun-dried tomatoes over the brie, lay a slice of sharp cheddar on top, and close the sandwich with the second slice. If your tomatoes are whole, slice or chop them small so they spread evenly.

Cook the First Side

Heat a pan over medium heat and add a good drizzle of olive oil. Once the oil is shimmering, add the sandwich. Cook until the bottom is deep golden brown and crisp, lifting a corner to check the color.

Timing varies with the bread and your pan, so go by color and melt rather than the clock. Medium heat gives the bread time to crisp while the cheese melts through.

Flip and Finish

If the pan looks dry, add another small drizzle of oil, since the ciabatta soaks it up, then flip the sandwich once.

Cook until the cheese is fully melted and the bread is equally golden. If the bread browns faster than the cheese melts, turn the heat down a little.

Cut and Serve

Cut the sandwich in half before serving. This lets the steam escape, so the sandwich cools a little faster and the middle doesn’t go soggy.

Frequently Asked Questions

Why olive oil instead of butter?
I prefer olive oil here because it gives the ciabatta a crisp, evenly golden crust and is less likely to burn than butter. Extra virgin olive oil handles medium heat well, so it shouldn’t smoke or turn bitter as long as you don’t turn the heat up too high. Its fruity flavor also goes well with the sun-dried tomatoes.

Do I need to remove the brie rind?
The rind is edible. It has a slightly stronger, earthier flavor and a chewier texture than the inside, so I trim most of it off for a creamier melt. A little rind left on is fine.

Which sun-dried tomatoes should I use?
I use chopped, dry-packed sun-dried tomatoes from Trader Joe’s. I like that they’re soft enough to use straight from the bag, mild, and don’t overpower the cheese. Oil-packed ones work too, but drain them and pat them dry so the sandwich doesn’t get greasy. If yours are very firm, soak them in warm water until softened, then drain and chop.

Can I use a different bread?
Ciabatta is my favorite here. Its flavor is mild and clean, so the cheese stays the star, and its airy texture crisps up nicely without a very hard crust. Other mild rustic loaves with an airy crumb work too.

Breakfast for One