Grilled Brie and Fig Sandwiches with Sweet Potato Fries
Indulge in the perfect balance of gooey, creamy, and crispy with these Grilled Brie and Fig Sandwiches paired with golden Sweet Potato Fries. This recipe elevates comfort food to gourmet status with brie cheese layered over sweet and tangy fig jam, pressed between slices of artisan bread, and grilled to perfection with a buttery crust. The optional addition of fresh arugula adds a peppery bite that complements the rich brie. On the side, you'll find oven-baked sweet potato fries tossed with paprika and garlic powder, delivering a perfect combination of crunch and natural sweetness. Ready in just 45 minutes, this mouthwatering dish is ideal for a cozy lunch or an indulgent dinner, offering the ultimate sweet-and-savory combo to satisfy your cravings.
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Recipe Information
Ingredients
- 2 large Sweet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon (divided) Salt
- 0.5 teaspoon Black pepper
- 4 slices Bread (sourdough or artisan)
- 6 ounces Brie cheese
- 4 tablespoons Fig jam
- 2 tablespoons Unsalted butter
- 0.5 cup Fresh arugula (optional, for garnish)
Instructions
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Peel the sweet potatoes, then cut them into 1/4-inch thick fries.
In a large bowl, toss the sweet potato fries with olive oil, paprika, garlic powder, 1/2 teaspoon of salt, and black pepper until evenly coated.
Spread the fries in a single layer on the prepared baking sheet. Avoid overcrowding to ensure crispiness.
Bake the sweet potato fries in the preheated oven for 25-30 minutes, flipping once halfway through, until they are golden and crisp.
While the fries are baking, assemble the sandwiches: spread 2 tablespoons of fig jam evenly on one side of two slices of bread.
Slice the brie cheese into thin pieces and layer them evenly over the fig jam. Add arugula on top if desired.
Top each sandwich with the remaining slices of bread to form two sandwiches.
Heat a large non-stick skillet over medium-low heat and add 1 tablespoon of butter.
Once the butter has melted and is bubbling, place one sandwich in the skillet. Cook for 3-4 minutes on each side, or until the bread is golden brown and the brie is melted. Repeat with the second sandwich, adding the remaining butter.
Cut the grilled sandwiches in half and serve alongside the crispy sweet potato fries.
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 4452 mg | 194% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 74.8 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 551 mg | 42% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 644 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
