Grilled Peanut Butter and Brie with Dijon Dipping Sauce

When I saw a guy on TV (It was Tyler Florence on The Best Thing I Ever Ate: Nutty, thank you Mary) raving about a grilled peanut butter and brie sandwich, I immediately felt an impulse to go make one.

Why? Well how could I resist? It all goes back to the sandwich hierarchy.

For a long time, PB, honey, and banana reined king in my book, but here was this man on TV saying that grilled PB and brie was the best sandwich he had ever eaten. That’s quite a bold statement.

Naturally, I had to Brittany-fy it some. The original concoction was based on a pan-fried sandwich. While I’m sure that is fabulous, I couldn’t bring myself to eat a fried peanut butter and cheese sandwich. Hmmm…maybe I should…

When I first attempted it, the PB&B did not quite live up to the hype. It was good, but maybe a tad bland. It needed something…Dijon dipping sauce.

After having my fifth PB&B in a week, it is safe to say that I’m hooked. Chris still thinks it is a bit weird. You be the judge.

Ingredients (per sandwich):

  • 1 sandwich thin (or your favorite bread)
  • 1 tbsp peanut butter
  • 1 oz brie, thinly sliced
  • 1 tbsp Dijon mustard
  • 1 1/2 tsp cider vinegar

Directions:

  • Set oven to broil.
  • Toast one side of each piece of bread. (If using a sandwich thin, toast the inside.)
  • Spread peanut butter on the toasted side of one slice of bread.
  • Place brie slices on top of peanut butter.
  • Put the second piece of bread, toasted side down, onto the sandwich.
  • Return the sandwich to the oven toasting one side, then the other until the cheese is melted and both sides of the sandwich are golden brown.
  • While the sandwich is toasting, combine Dijon mustard and cider vinegar in a small ramekin for dipping.

Servings ~ 1
Calories ~ 306, Fat ~ 17 g, Carbohydrates ~ 26, Protein ~ 15 g

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5 comments
  1. Mary said:

    It was The Best Thing I Ever Ate: Nutty. It was Tyler Florence, speaking about fancy peanut butter (white chocolate pretzel PB, to be exact, from Spread in San Diego). I watched it on my DVR this morning, and my interest is SO piqued!

    • Brit said:

      Thank you Mary! So he had white chocolate pretzel PB on his PB&B? Obviously I was so busy running to the kitchen to make one that I didn’t grasp the flavor of PB. My grocery store has white chocolate peanut butter from Peanut Butter & Company, maybe I should test that out with the brie. No Dijon dipping sauce for that combo!

  2. brannyboilsover said:

    I must have this! I never have brie on hand, though.

    • Brit said:

      You must! It is SO good. I might be biased though. I love PB and brie.

      On a special occasion I might fry one. Maybe for Halloween. Enough damage gets done on Halloween that a little fried cheese and nut butter will barely be a blip on the radar.

  3. Lisa said:

    It does sound a bit strange… But I won’t judge until I try it!

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