Double-decker grilled cheese sandwich recipe

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  • Serves 2
  • 10 mins to prepare and 6 mins to cook
  • 524 calories / serving
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Make the most of your Christmas cheeseboard with this indulgent recipe from chef and author Dean Edwards. With a beautiful combination of creamy Brie and grated Cheddar, sandwiched between three slices of sourdough bread and topped with a dollop of fruity chutney, this really is the ultimate grilled cheese sandwich. 

  1. Butter 4 slices of the bread. Put 2 slices, butter side down onto a board, spread with the chutney, then top with the Brie. Lay an unbuttered slice of bread on top, then sprinkle on the Cheddar and some sliced red onion. Top each sandwich with the last two slices of bread, butter side-up.
  2. Melt the remaining butter in a pan over a low to medium heat, then add the sandwiches and cook for about 3 minutes, then turn over and cook for a further 3 minutes until golden on both sides. Cut each one in half to serve or cut into fingers and serve as a delicious canapé.

See more Cheese recipes

This recipe comes from chef and author Dean Edwards and is part of our Christmas video series. We've asked some of our favourite chefs and foodies to share their recipes for creating the perfect festive food – from the ultimate southern fried turkey to sensational Boxing Day buffet recipes. Watch the full video here.

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  • Ingredients

  • 6 thin slices sourdough bread
  • 30g (1 oz) butter
  • 2 tsp fruity chutney
  • 80g (3 oz) Brie, sliced
  • 80g (3 oz) Cheddar, grated
  • 1/4 red onion thinly sliced
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  • Energy 2177kj 524kcal 26%
  • Fat 38.2g 55%
  • Saturates 23.4g 117%
  • Sugars 2.4g 3%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 22.2g Protein 21.8g Fibre 2.1g


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