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Grilled Sandwiches with Green Apple, Brie, and Raisin Spread

  • Prep time
    10 minutes
  • Cooking time
    20 minutes
  • 2 sandwiches


  • 4 slices of St-Méthode Sprouted Wheat Belgian Bread
  • Butter, at room temperature
  • 4 to 6 slices of brie cheese
  • 1 green apple, thinly sliced


For the raisin spread

  • ½ cup of raisins
  • ½ cup of water
  • 1 tsp of honey
  • 1 whole clove
  • ¼ tsp of ground cinnamon


  1. Put all the ingredients for the raisin spread in a small pot and bring to a boil. Simmer for 15 minutes, stirring frequently, until the water has evaporated. Set aside.
  2. Spread some butter on one side of each slice of bread. Place the slices on a work surface, buttered side down.
  3. Top 2 slices of bread (on the unbuttered side) with the raisin spread and slices of apple and brie.
  4. Close up the sandwiches with the 2 remaining slices of bread, making sure to leave the buttered side on the outside.
  5. In a non-stick pan over medium heat, toast the sandwiches on each side until the cheese is melted.

*Recipe and picture courtesy of Trois fois par jour