2 slices sourdough bread, about 3/4″ thick
1 Tablespoon salted butter, cold is fine, cut into 2 pieces
3 oz. Brie cheese, thinly sliced (80g or about 1/2 of a small round of Brie).
2-3 Tablespoons red pepper jelly, not hot
1/4 cup old white cheddar, shredded
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Melt 1/2 of the butter in a non-stick skillet over medium-low heat, melting it only where the slice of bread will go in roughly the shape of the bread.
Add one slice of bread over the melted butter. Top the slice with the sliced Brie, only slightly over-lapping. Top with dollops of red pepper jelly, to taste. Top with shredded old white cheddar then place the other slice of bread on top.
Cook over medium-low heat until the underside is deep golden. Remove sandwich briefly to a plate and melt the remaining butter in the skillet in the same manner as before.
Return the sandwich to the pan, with the golden side up and the un-grilled side over-top of the melted butter. Cook over medium-low heat until the underside is deep golden as well.
At this point I will continue cooking, flipping regularly, until the cheese is well melted and gooey. If it seems not melted enough, partially cover with a lid over-top of the pan briefly (to hold the heat in). Don’t cover completely as we don’t want the sandwich to steam.
Remove to a cutting board and cut in half to serve. I find with one large sandwich, one sandwich is two servings, especially if served with a bit of soup or other side.
Serve with a bit more red pepper jelly, if you like.