Could This Be The Ultimate Grilled Cheese Sandwich?

We may have Joy the Baker's infamous "Man Bait" Apple Crisp recipe committed to memory, but it's not the only reason we're loyal to this self-taught dessert maven. Joy's hilariously soulful commentary, undying devotion to butter, and her steadfast belief that cake is a perfectly acceptable breakfast choice is what really keeps us coming back for more.
Can I melt that? If the answer is yes, I’m most likely going to make a grilled cheese sandwich. I was named Most Likely To Make The Best Grilled Cheese Sandwich On Earth in high school, because that category existed (in my dreams).
Advertisement
I’ve been building up to this moment. I’ve been waiting for the stars to align, the persimmons to ripen, and the Brie to appear in the refrigerator. This is that moment realized.
This sandwich makes me feel rich. Like, cash-money rich. (I’m not.) (It’s cool.)
1 of 8
Photo: Courtesy of Joy The Baker.
This almost feels too good to be true. We’re hitting every flavor range. Sweet persimmon. Salty prosciutto. Tangy mustard. Spicy mustard. Creamy Brie. Crisp and crunchy whole grain bread.

2 of 8
Photo: Courtesy of Joy The Baker.
Advertisement
3 of 8
Photo: Courtesy of Joy The Baker.
Everything is stacked and layered. Mustard atop the whole grain bread, then prosciutto, sliced persimmon, and fresh arugula.

Yeah, it’s serious. We might have stumbled upon the most perfect sandwich situation.
4 of 8
Photo: Courtesy of Joy The Baker.
Brie cheese is generously spread on the remaining two bread slices, rind and all. Don’t be scared.
5 of 8
Photo: Courtesy of Joy The Baker.
A good, old-fashioned sandwich smash.

By now, our butter is melting in a skillet, and now would be a good time to pour the wine, too.

RELATED: A Seriously Mouthwatering Pepper Jack Grilled Cheese Sandwich
6 of 8
Photo: Courtesy of Joy The Baker.
Sandwiches are grilled on both sides. I go a little overboard with my toasting. Maybe I like things a little burnt.
7 of 8
Photo: Courtesy of Joy The Baker.
Sweet and salty. Totally seasonal. Crisp and creamy. I mean, this sandwich has it all.

I used Fuyu persimmons. They’re the firmer of the two and I think they’re the most delicious. When ripe, they’ll be slightly soft and easily sliced. Pile up that bread! Fuyu persimmons won’t last long in the markets. We’ve got to get at this while we can! Oh! Speaking of persimmons, this pear and persimmon caprese toast I made last year is a total win!
8 of 8
Photo: Courtesy of Joy The Baker.
Persimmon Prosciutto and Brie Grilled Cheese

Makes 2 sandwiches

4 slices whole wheat seeded bread
2 tablespoons whole grain mustard
4 slices prosciutto
1 Fuyu persimmon, thinly sliced
2 small handfuls fresh arugula
2 to 4 ounces Brie cheese, depending on how much cheese you like
1 tablespoon butter for grilling

Spread mustard on four slices of bread. Layer on two slices of prosciutto, two slices of persimmon, and a small handful of arugula onto two slices. Spread Brie cheese onto the other two (mustard-covered) bread pieces. Sandwich the two parts together.

Heat butter in a medium skillet over medium heat. Place sandwiches in the pan, Brie side down, and grill until cheese is melted and bread is toasted to a golden brown. Flip sandwiches and cook until golden.

Remove from the skillet. Slice in half and serve immediately.

To save and print this recipe, click here!
Advertisement

More from Food & Drinks

Watch

R29 Original Series