Brie and Apple Sandwiches

Brie & Apple Sandwiches | she cooks, she gardens


I’m pretty into cheese. Like a lot. While it’s hard for me to nail down an absolute favourite food, I have to say that cheese is right up there. As is chocolate, but you guys knew that already.

We’re a bit lucky here in South Australia, in that we have an excellent cheese and dairy industry. One only needs to take a stroll through the local supermarket to see what I mean. At my local store, there are four, yes four, separate ‘cheese areas’ – each offering something different to the next. In one fridge you’ll find the imported cheeses like gruyere and Roquefort, in another you’ll find the feta, goats curd and haloumi, in the third you’ll find lots of hard, bitey cheeses like parmesan and Grana Padano and finally, in the dairy aisle, you’ll find your everyday cheddar and plastic cheese slices.

I know, right? Insane.

I hadn’t realised the extent of my addiction until we bought a house and had to start living off a bit of a budget (not that we didn’t do that before, but you know how it is…). A review of the last few checkout receipts and a close inspection of the fridge indicated that I had a serious cheese problem.

In an effort to try and cut back on my cheese problem, I had to resign myself to buying only one type of cheese (first world problem!). I’m partial to a good goats curd; I seriously can’t get enough. I’ll add it to pizza, eggs, spread it on toast, add it on top of fritters – hell, if there’s a vehicle for goats curd, I will find it. Another fave is the ubiquitous blue, definitely an acquired taste, and of course a cheeseboard is mostly incomplete without a runny, gooey brie.

Adelaide Hills cheese | she cooks, she gardens

One purveyor of excellent cheese in South Australia is Udder Delights, which is based up in the hills of Adelaide (not sponsored!). Their goats curd and blues are seriously awesome, as is their triple cream brie and camembert. Come to think of it, it’s all pretty ace. Luckily for me (and my budget) the good folks at Udder Delights offer a ‘giveaway’ from time to time that enables me to buy lots and lots of their excellent cheese at a fraction of the cost.

At their most recent giveaway, I received a kilo of brie (gulp), a couple of wedges of blue and a tub of goats curd. It was a seriously epic cheese haul and not being one to waste food I have had to be a bit creative in my storage and use of said cheeses. I’ve found that brie actually freezes ok (just don’t forget about it!), as does the curd. The blue never seems to last particularly long, so that’s rarely an issue.

One delicious way I’ve found to use the brie has been in these gorgeous Brie and Apple Sandwiches. It’s basically a cheese board in a sandwich – the perfect marriage of salty, sweet and crunch. As the weather is warming up here,we’ve been enjoying them on a sunny Sunday arvo with a cheeky glass of South Aussie wine. Perfecto!

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Brie and Apple Sandwiches
Prep time
Total time
Brie and Apple Sandwiches - it's basically a cheeseboard in a sandwich.
Recipe type: Main
Cuisine: Vegetarian
Serves: 2
  • 2 fresh bread rolls, cut in half
  • 1 crisp, tart apple – thinly sliced
  • A few thin slices of brie
  • Wholegrain mustard or onion jam
  • Baby spinach, washed and dried
  1. Spread some mustard onto the bread roll.
  2. Top with brie, followed by a few slices of apple.
  3. Finish with the baby spinach and the top of the roll


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