Chili and mango are made to be together and they perfectly with a creamy brie cheese in this grilled cheese sandwich. It’s your new favorite thing. Trust me.
1 ripe mango, sliced
1 teaspoon chili powder
1/2 teaspoon kosher salt
5-6 ounces brie cheese, sliced
2 tablespoons butter, softened
4 slices sourdough sandwich bread
- Preheat a sturdy skillet (cast iron works well) over medium heat. Add a small amount of butter to bread and toast in skillet.
- Meanwhile slice mango and sprinkle heavily with chili powder and salt. Slice brie as well, cutting off most of the rind, but having some on is no big deal.
- When bread is done toasting on one side, remove it and build your sandwich on the toasted side (so the untoasted sides of bread are facing out). Cover the bread with a layer of brie and top with about half of a mango per sandwich.
- Melt more butter in the skillet and add in your sandwich. Flip it quickly so both sides absorb some melted butter. Then let the sandwich cook for about 3 minutes per side until cheese is melted and bread is toasted.
- Slice and serve!