- 8 slices (½-in thick) The Fresh Market Rosemary Sea Salt Sourdough Bread
- ½ c Stonewall Kitchen Black Raspberry Jam
- 12 oz Brie cheese, thinly sliced
- 4 tbsp unsalted butter, softened
Place bread slices on a clean work surface. Generously spread the jam equally between four slices. Top jam with equal amounts of Brie cheese. Top each with remaining bread slices. Butter both sides of each sandwich.
Heat large nonstick skillet over medium high heat. Add sandwiches and cook until golden brown on both sides and the cheese has melted. Cut sandwiches in half and serve warm.
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