Brie and Mango Chutney Grilled Cheese

Published Feb. 11, 2025

Recipe Overview

A decadent twist on classic grilled cheese, featuring creamy Brie, sweet-tart mango chutney, and crispy sourdough. The mayonnaise coating ensures a golden, crunchy exterior, while the chutney adds depth and a hint of tropical brightness.

Prep & Cook Times

• Total Time: 15 minutes

• Prep Time: 5 minutes

• Cook Time: 10 minutes

Ingredients

Serves 1 sandwich (scale ingredients for multiple servings).

• 2 slices sourdough, rye, or other crusty bread (1/2-inch thick preferred)

• ½–1 tablespoon mayonnaise (for bread coating)

• 4–6 thin slices Brie cheese (about 2.5 ounces total; aim for even coverage)

• 1–1.5 teaspoons mango chutney (e.g., Patak’s; adjust sweetness preference)

• Small handful of baby spinach leaves (optional; fresh greens like arugula work too)

Preparation Steps

Step 1: Prep the Bread & Skillet

Heat a heavy-bottomed skillet over medium-low heat (low enough to prevent burning, high enough to crisp the bread). While heating, spread mayonnaise evenly on one side of each bread slice.

Step 2: Layer & Cook Brie

Place both bread slices in the skillet, mayonnaise-side down. Layer the Brie cheese over both slices, ensuring full coverage. Cook undisturbed for 4–6 minutes, until the Brie begins to melt and the bread edges turn golden.

Step 3: Add Chutney & Greens

When Brie is partially melted, spread mango chutney over the cheese using the back of a spoon. Tear or arrange baby spinach (or other greens) on top, if using.

Step 4: Flip & Press

Use a spatula to carefully flip one bread slice over the other, aligning the edges. Press gently with the spatula to compact the sandwich. Continue cooking, turning occasionally with tongs and a spatula, for 8 minutes more. The goal: both sides golden-brown, the cheese fully melted, and the exterior crispy.

Step 5: Serve

Transfer the sandwich to a plate, slice diagonally, and enjoy immediately.

User Tips & Variations

Key Insights from Home Cooks

• Flipping Technique: “Use tongs to hold one slice steady while flipping with a spatula—avoids messy spills. This method melts the cheese evenly, unlike stovetop ‘press and toast’ styles.”

• Chutney Flexibility: “For less sweetness, use Ataulfo mango (ripe but firm) with a pinch of cardamom (optional—too much overpowers the cheese). For heat, mix chili oil or diced jalapeño into fig/apricot jam.”

• Ingredient Swaps: “Substitute Brie with buttery Havarti or Camembert for richness. If spinach is too mild, add arugula or a sprinkle of red pepper flakes under the chutney.”

Pro Recommendations

• Chutney Choice: Patak’s Mango Chutney is a reliable favorite for its balanced sweetness and texture.

• Crust Matters: Crusty bread (sourdough/rye) holds up better than soft white bread, creating a satisfying crispy exterior.

“This method is diner-style genius—the cheese truly melts into every crevice. The mayonnaise trick keeps the bread moist, and the chutney-brie combo is a game-changer. Grilled cheese will never be the same!”