Recipe: Grilled Brie and Apple Sandwich (with La Bonne Vie Cheese)

It’s no secret that we absolutely LOVE cheese in our house. And we don’t discriminate either. Whether it’s sharp cheese, soft cheese, or even “stinky” cheese…there’s always a place for it in our kitchen. That’s why I was so excited when La Bonne Vie asked if they could send me some cheese to develop a recipe with (um, ya!).

La Bonne Vie, which translates into “The Good Life,” offers a variety of both Brie and goat cheeses…two of our favorites. To find out where you can purchase their products in your area just enter your zip code on their “store locator” page. Then after you get a hold of their cheese we’d love for you to try out some of the “real food” recipes below. And in my opinion the “Grilled Brie and Apple Sandwich” would be fabulous with the addition of some leftover turkey on it (hint, hint). A big thank you to La Bonne Vie for sponsoring this post today!


4.8 from 5 reviews
Grilled Brie and {Shortcut} Apple Chutney Sandwich
Serves: 4 Sandwiches Halves
  • 4 slices good quality whole-wheat bread
  • 1 Granny Smith apple, cored, peeled, and diced
  • 2 tablespoons maple syrup
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon powdered ginger
  • La Bonne Vie Brie cheese, sliced
  • butter, for cooking
  • Optional: leftover turkey

    Grilled Brie and Apple Sandwich from 100 Days of Real Food
  1. In a small pot combine diced apple, maple syrup, vinegar, powdered ginger, and 2 tablespoons water. Set over high heat and once the mixture comes to a boil simmer on low heat for 5 minutes. Drain apples (discard liquid) and mash with the back of a fork to form a coarse paste. This is your "shortcut" apple chutney.
  2. Spread the chutney over two slices of the bread. Top with a layer of Brie and turkey (if using). Add remaining two bread slices over top.
  3. Either in a medium-sized saute pan over medium heat or on a griddle set to 375 degrees F add two generous pats of butter. Once the butter melts place the sandwich in the pan/griddle and cook on each side for 2 to 3 minutes or until golden brown. Slice and serve warm.

4.8 from 5 reviews
Chèvre and Chive Scramble
Serves: 4
Recipe Provided by La Bonne Vie
  • 8 eggs
  • 2 tablespoons butter
  • ¼ cup La Bonne Vie Goat Pyramid Spreadable Chèvre
  • 1 tablespoon milk
  • 1 tablespoon chives, sliced, plus extra for garnish

    Chèvre and Chive Scramble from 100 Days of Real Food
  1. Heat non-stick skillet over medium heat. Add butter.
  2. While butter melts, crack eggs into a large bowl and whisk for 1 minute. Add chèvre and milk and then whisk to combine.
  3. Pour egg mixture into skillet and stir, scraping pan continuously. When eggs are almost done, but still slightly runny, add chives. Serve hot and garnish with chives.


4.8 from 5 reviews
Brie and Roasted Winter Vegetable Casserole
Serves: 8
Recipe Provided by La Bonne Vie
  • ½ lb russet potatoes, peeled
  • ½ lb sweet potatoes, peeled
  • 1½ lbs parsnips, peeled
  • ½ lb celeriac
  • 2 large leeks
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 7 oz La Bonne Vie Brie, cut into ½ inch cubes

    Brie and Roasted Winter Vegetable Casserole from 100 Days of Real Food
  1. Chop potatoes, parsnips and celery root into ½ inch pieces. Boil until tender and mash.
  2. Meanwhile, cut leeks in half lengthwise and rinse under cold water to remove any soil, then slice into thin half rounds.
  3. In a sauté pan over medium low heat, melt the butter and then add the leeks and garlic. Cook until the leeks begin to caramelize and turn brown, being carful not to burn the garlic.
  4. In a casserole dish, combine the vegetable mixture, leeks, cream, and Brie. Bake uncovered at 425 degrees F for 20 - 30 minutes until heated through and browned on top.


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  • Comments

    1. Marlana |

      I wanted to try the vegetable casserole because I’ve never fallen in love with a recipe that included parsnips or celery root. Well, now I have! This was delicious. My toddler wouldn’t try it (tonight anyway. Who knows about tomorrow?!), but my husband and I both loved it. I made the recipe as written with the exception of the cheese. I used a more locally produce brie. We eat vegetarian for many of our meals but I will add that this definitely eats more like a side rather than a veggie main. Thanks for the recipe!

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