Brie Chili Crisp Cheese

# What You'll Need:

01 - 4 slices rustic sourdough or country bread

02 - 6 oz brie cheese, rind on, sliced

03 - 2 tbsp unsalted butter, softened

04 - 2 to 3 tbsp chili crisp, adjust to taste

01 - Spread a thin layer of softened butter on one side of each bread slice.

02 - Place two bread slices buttered side down on a clean surface and evenly layer sliced brie over the unbuttered sides.

03 - Spoon 1 to 1.5 tablespoons of chili crisp over the brie layers on each slice.

04 - Cover with remaining bread slices, buttered side facing outward.

05 - Warm a large nonstick skillet or griddle over medium-low heat.

06 - Place sandwiches in the skillet and cook 3 to 4 minutes per side, pressing gently with a spatula until golden brown and brie is melted.

07 - Remove from heat, let rest for 1 minute, then slice and serve warm.

01 -

The contrast between creamy melted brie and that sharp, spicy bite is absolutely addictive—it keeps you coming back for another bite.
Ready in under fifteen minutes, so you can satisfy a serious craving without much fuss or cleanup.
Feels restaurant-worthy but requires nothing more than a skillet and four basic ingredients.

02 -

Medium-low heat is non-negotiable; crank it up and the bread burns before the cheese even starts to soften, leaving you with a bitter-tasting disappointment.
Keeping the brie rind on prevents it from escaping into your skillet—I learned this the hard way, and there's nothing worse than losing half your cheese to the pan.

03 -

Softening your butter at room temperature for just ten minutes before cooking makes all the difference—you'll spread it without tearing the bread, and it'll brown evenly.
If your chili crisp seems too thick, a tiny drizzle of its oil mixed with the crisp will help it distribute more evenly across the cheese without overwhelming any one spot.