by Kate LeSueur, a Grilled Cheese Academy Recipe Contest Finalist
Inside a pressed, crunchy baguette is a mix of creamy Wisconsin Brie and Cream Cheese, piled with honey, a crunch of toasted walnuts, a hint of sweet flower, and good salt and pepper. This unique and delicious breakfast treat is perfect for any time of the year. For more delicious grilled cheese creations, download our free recipe book from GrilledCheeseAcademy.com.
1 24-inch French baguette
8 tablespoons butter, softened and divided
4 wedges Wisconsin Brie
4 slices Wisconsin Cream Cheese
2 tbsp butter
8 tbsp honey
1/2 cup toasted walnuts
1–2 tbsp dried or fresh lavender*
1 tablespoon sea salt
Cut the baguette into fourths. Split each fourth open and remove some bread from center of halves. Butter interior of the two halves.
For each sandwich: Slice cheeses to desired thickness and layer on one piece of bread. Drizzle honey over, scatter walnuts over and sprinkle with lavender, salt and cracked pepper. Butter exterior of bread slices and form sandwich.
Heat skillet, preferably cast iron, until hot; then place sandwich in skillet. Toast until underside is brown and cheese begins to melt. Flip; toast second side. Press sandwich with heavy pan or skillet, if you’d like. Drizzle finished sandwich with additional honey and walnuts, if desired.
*Rosemary or thyme may be substituted for lavender.