Recipe: Grilled Brie with Apricot Jam (grilled cheese sandwiches)

GRILLED BRIE WITH APRICOT JAM

1 baguette, preferably not sourdough, with an inch cut off each end
4 tablespoons unsalted butter, melted
2 tablespoons plus 2 teaspoons apricot jam
6 ounces Brie cheese, rind removed, cut into 12 slices

Cut baguette into 4 pieces, and cut each piece in half lengthwise to make 8 pieces (each measuring about 5 inches long). Pull out some of center of each piece to create troughs.

Brush outside of each piece of bread with melted butter. Place 4 pieces on work surface, buttered side down. Spread jam evenly over 4 pieces and distribute cheese on top of jam. Place remaining 4 baguette pieces on top, buttered side up.

TO COOK USING SANDWICH MAKER OR GEORGE FOREMAN GRILL:
Preheat sandwich maker and cook according to manufacturer's instructions.

TO COOK USING STOVETOP METHOD:
Heat large nonstick skillet over medium-high heat 2 minutes. Put sandwiches in skillet (in batches if necessary), cover and cook 3 minutes, or until undersides are golden brown and cheese has begun to melt. Uncover and turn with spatula, pressing very firmly to flatten them slightly. Cook 2 minutes, or until undersides are golden brown in places. (Shape of baguette prevents it from browning uniformly.) Turn sandwiches again, press with spatula, and cook 30 seconds to 1 minute, or until cheese melts completely. Serve immediately.

Makes 4 sandwiches
Source: Great Grilled Cheese by Laura Werlin and Maren Caruso