This isn’t the only unique grilled cheese sandwich we have on Drugstore Divas. Our most popular is our jalapeño pimento grilled cheese with bacon. If you like grilled cheese, you definitely wanna try that one.

Mini Brie Grilled Cheese Sandwiches Recipe:

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Mini Brie Grilled Cheese With Chimichurri Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

Homemade chimichurri ingredients:

• Olive oil – This is the base of the chimichurri and holds the ingredients together. We like a bold extra virgin olive oil, but you can substitute a lighter oil.
• Red wine vinegar – The tangy acidity of red wine vinegar cuts through the rich olive oil. Don’t use another vinegar if you want a classic chimichurri.
• Fresh garlic – This adds a bit of spice to the chimichurri.
• Salt – Salt brings out all of the flavors.
• Fresh oregano – Oregano adds balance to the parsley.
• Fresh parsley – This is the majority of the chimichurri flavor, so dried parsley can’t be used instead.

Mini brie grilled cheese ingredients:

• French bread – This makes them mini sandwiches.
• Brie cheese – Look for the round in the refrigerated section of your grocery store’s deli section.
• Liquid butter – This squeezable butter is much easier to use than stick butter.

How To Make Mini Brie Grilled Cheese With Chimichurri:

Start out by making the homemade chimichurri.

Quick note: If you want, you can use jarred chimichurri sauce. It’s a little faster and less effort for you. However, anytime I can make something from scratch, I will.

So, if you’re going to make your own chimichurri, follow these steps:

Add the olive oil to a medium bowl.

Add the red wine vinegar to the bowl.

Grate in the garlic cloves.

Quick note: If you don’t have a zester, you can finally chop the fresh garlic instead. Just try to chop it as small as possible because you want it to melt into the chimichurri.

Add in the salt.

Whisk all the ingredients together.

Pull all of the leaves off the oregano stems.

Quick note: We grow oregano and our garden year round, so I always use fresh oregano when I’m making chimichurri.

You could use dried oregano instead, but you don’t get as much flavor from it. If you want to use it, add it when you’re adding the rest of the seasoning.

Finally chop the parsley and oregano together.

It’s a little bit of work, but the smaller you can chop the parsley, the better. If you don’t chop this finely, you’ll end up with a very thick chimichurri.

I know that’s gonna make you want to use a food processor, but I highly recommend against that.

Blending olive oil makes it really bitter, so you’ll end up with a very bad tasting chimichurri.

Add the herbs into the bowl with the olive oil and stir.

Set the chimichurri aside to marinate for as long as possible. It looks a little dry here, but it will become wetter as it sits.

Heat a large skillet over medium to medium high heat (I usually do it at six).

Squeeze the liquid butter onto the bottom of the skillet.

Tilt the skillet around until the entire bottom is coated.

I use squeezable liquid butter for this because it’s a little easier, especially in the next step when you need to put butter on top of all the little pieces of bread. But if all you have is stick butter that’s fine. Just let it come to room temperature because it’s easier to spread that way.

Slice the bread into half-inch wide slices.

Continue until you’ve cut all of the bread.

Put half of the slices of French bread into the skillet, on top of the melted butter.

You want to move the bread slices around just a little bit to make sure that the bottoms are actually getting coated in the butter.

Cut the brie round in half, then into quarters.

If you want to remove the casing on the brie, it’s much easier to do it when it’s in pieces than when it’s whole.

You don’t have to remove the casing because they will melt along with the cheese, so I remove the bulk of it, but not all of it.

Cut the quarter of brie into four or five pieces.

I cut it into 20 slices total, and I’m able to make 20 mini grilled cheese sandwiches. If you cut less slices, you’ll be able to make less sandwiches. So just cut them according to how many people you need to feed.

Put a slice of brie on top of each piece of bread.

Then, put a second slice of bread on top of the cheese.

Put a lid on the skillet, then cook for about three minutes.

Personally, when I make grilled cheese, I always use a pan that has a lid. This way, you can steam the sandwich and keep the bread soft while still melting the cheese and making a nice crust on the bottom of the bread.

If you don’t have a lid, that’s fine. You’ll still be able to make this grilled cheese, you just might need to adjust your cooking time or temperature.

Remove the lid.

Squirt a little bit of the liquid butter onto each of the top slices of bread and spread it with the back of a spoon.

This is why I prefer the squeezable butter because it’s much easier to spread across the back of the bread.

Flip all of the mini sandwiches.

Put the lid back on and cook the sandwiches for another 2 to 3 minutes until the lower slice of toast is golden brown.

Remove the mini sandwiches from the skillet and put them on a serving tray or whatever plate you’re planning to serve them on.

By now your chimichurri should have sat long enough that the fresh herbs have absorbed a lot of olive oil and become moist.

Add a teaspoon or so of the chimichurri across the top of each mini grilled cheese sandwich.

Serve immediately, so you’re enjoying these while that cheese has that melty cheese pull.

Mini Brie Grilled Cheese Sandwiches: Frequently Asked Questions