INGREDIENTS
2 tbsp unsalted butter, plus more for the pan
1 tbsp B&R Farms apricot chili spread
2 slices thick cut brioche sandwich bread
2 tbsp B&R Farms apricot spread
6 thin slices of double cream brie cheese
1/2 cup fresh arugula
DIRECTIONS
- In a small mixing bowl, mix the butter and the chili spread together. Use a butter knife to spread the mixture on one side of two slices of bread.
- Heat a large skillet over medium/low. Add about 1 tbsp unsalted butter to a pan. Once it melts, swirl the butter to coat the pan.
- Add the bread slices, buttered side of the bread down, to the warm skillet. Top each slice with 1 tbsp apricot preserves. Spread over the bread and then top with 2-3 slices of brie. Cover the pan with a lid.
- Once the cheese starts to melt, 3-5 minutes, add the arugula. Flip one slice to cover the arugula topped slice. Cook for 1-2 more minutes. Check the bread that it isn't getting too dark. Once it is golden the sandwich can be taken off the pan.
- Let the sandwich rest for 1-2 minutes before slicing and serving. Serve with a little extra chili spread on the side for dipping.