Ingredients:

  • 2 thick slices sourdough bread (approx. 112g)
  • 1.5 tbsp salted butter, room temperature (21g)
  • 1 tsp extra virgin olive oil (5ml)
  • 3 oz double-cream Brie cheese, sliced (85g)
  • 2 tbsp fig jam or preserves (40g)
  • 1/4 tsp fresh thyme leaves

Instructions:

  1. Spread the softened salted butter evenly from edge to edge on one side of each sourdough bread slice.
  2. Heat a 10-inch cast iron skillet over medium-low heat, add the olive oil until it shimmers and swirls.
  3. Place one slice of bread butter-side down in the pan. Spread the fig jam on the upward-facing side.
  4. Layer the Brie cheese slices and fresh thyme over the jam. Top with the second slice of bread, butter-side up.
  5. Place a heavy pan or grill press directly on top of the sandwich. Sear for 3 minutes.
  6. Flip the sandwich and replace the weighted press. Sear for another 2 minutes until the crust is mahogany-colored and the center is molten.