This Brioche Grilled Cheese with Dijon Butter will make you feel like you're on a Parisian holiday. Made with buttery brioche bread, gruyère cheese, and decadent Dijon herb butter, it's the perfect sophisticated melty sandwich for the French lover in you!
This brioche grilled cheese was inspired by French flavors- from the sweet bread to the gruyère cheese (or French comté ) to the Dijon butter. It's a unique combination that will have your taste buds singing.
Who doesn't love a good melty sandwich? I often make grilled cheese with my panini maker, but this brioche version is easy to make in any pan. Don't skip the Dijon butter—it adds a sweet tanginess that compliments the cheese and brioche.
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What you will need
The ingredients are simple and easy to find and you won't need fancy equipment, just a good non-stick pan to grill the sandwich.
- Brioche- Fresh from the bakery or store-bought, whatever you can get your hands on. The fresh stuff will make a superior sandwich, but I tend to use Trader Joe's packaged brioche for its thickness and consistency. Challah is another sweet bread that works well here.
- Gruyère- A rich, creamy, nutty cheese that pairs well with Dijon. Buy a block and shred your own. For the French equivalent, try comté.
- Nutmeg- A sprinkle of nutmeg on the gruyère makes the cheese come alive.
- Unsalted butter- Used to make the herbed Dijon butter.
- Dijon- A sharp, tangy mustard made with white wine and vinegar.
- Fresh herbs- Thyme, sage, or a mixture of both.
- Salt- Kosher or fine sea salt for flavoring the butter.
Step-by-step instructions
Here is a quick overview of how to make brioche grilled cheese and Dijon butter.
Combine room-temperature butter, Dijon mustard, thyme, and salt in a small bowl.
Mix with a fork until well blended. Set aside.
Lay out bread slices on a work surface.
Butter your bread on all sides with the Dijon butter.
Top 2 slices of bread with gruyère cheese. Sprinkle each with a little nutmeg. Replace with the other slice of bread.
Cook in a pan over medium heat with additional Dijon butter, until browned, and the cheese is melted.
👩🍳Expert tip
Cover your sandwich while it's grilling to help melt the cheese.
Substitutions and variations
Don't have an ingredient? Check out these variations.
- We love this sandwich with brioche, but challah is another sweet bread that works well with the gruyère.
- Use any variety of cheese you want. Stick to a milder flavor that will pair well with the Dijon butter. White cheddar, American, provolone, gouda, havarti, or Swiss are all good options.
- Add caramelized onions, bacon, or sauteed veggies for a heartier sandwich.
- Sneak in some oven-roasted tomatoes for additional flavor.
- Swap out the Dijon butter for this savory smoked chive butter.
Storage and prep
Grilled cheese is best when eaten right away. If you happen to have leftover sandwiches, store them in the fridge for up to 2 days (wrapped well). You can reheat them in a 350°F oven for 10-15 minutes until heated through.
Store leftover Dijon butter in the fridge for up to weeks, or in the freezer for up to 3 months.
Serving suggestions
Serve this brioche grilled cheese with a side of creamy soup, or a simple salad like this summery peach one.
Have leftover Dijon butter? Try slathering it on these savory biscuits or these cheesy scones. Dijon butter is also delicious when melted over steaks and roasted veggies.
Frequently asked questions
While you don't have to, it is highly recommended to shred your cheese (as opposed to slicing) when making grilled cheese. Shredding the cheese will ensure that the cheese melts evenly and quickly.
More cheesy recipes
Cheese-cheese, yes please!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snapped a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Brioche Grilled Cheese with Dijon Butter
Equipment
- 1 non-stick pan, grill pan, or panini press
Ingredients
- 4 ounces (1 stick) unsalted butter, room temperature (if using salted butter, omit the salt below)
- 3 teaspoon Dijon mustard (such as Grey Poupon)
- 2 teaspoon fresh thyme leaves
- ¼ teaspoon Kosher or fine sea salt
- 4 slices brioche bread
- 5-6 ounces gruyere cheese, shredded (buy a block and shred yourself)
- ¼ teaspoon freshly grated nutmeg, or ground nutmeg
Instructions
- Make the Dijon butter: In a small bowl, add the butter, Dijon, thyme, and salt. Mash with a fork until well combined. Set aside.4 ounces (1 stick) unsalted butter, room temperature, 3 teaspoon Dijon mustard (such as Grey Poupon), 2 teaspoon fresh thyme leaves, ¼ teaspoon Kosher or fine sea salt
- Lay out four slices of bread on a work surface. Gently spread about 2-3 tablespoons of butter on one side of each bread slice (be careful not to tear the bread). Add the shredded gruyère to two of the slices of bread. Season the gruyère with the nutmeg. Cover with the remaining slice of bread to make a sandwich.4 slices brioche bread, 5-6 ounces gruyere cheese, shredded, ¼ teaspoon freshly grated nutmeg, or ground nutmeg
- Heat a medium non-stick skillet or grill pan over medium heat. Add 2 tablespoon of the Dijon butter to the pan and wait for it to sizzle. Place the assembled sandwiches on the pan, and cook until golden brown (about 2 minutes). Flip and brown the other side until golden and the cheese is melted (if the cheese is not melting, cover it with a lid to help it along or reduce the heat to medium-low). Remove from the heat and serve immediately.
Notes
- Grilled cheese is best when eaten right away. If you happen to have leftover sandwiches, store them in the fridge for up to 2 days (wrapped well). You can reheat them in a 350°F oven for 10-15 minutes until heated through.
- Store leftover Dijon butter in the fridge for up to weeks, or in the freezer for up to 3 months. Try slathering it on these savory biscuits or these cheesy scones. Dijon butter is also delicious when melted over steaks and roasted veggies.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Trish says
loved the sweet bread with the tangy butter. I added some white cheddar with the gruyere because I had some leftover. Yum!
Marilyn says
What a quick, easy, and savory Sammie!!! I always love a fancy grilled cheese and this is right up there. I used sourdough bread instead of brioche because that’s what I had in the fridge. I love gruyere cheese and it melts perfectly - I had slices instead of grated and it was great. The Dijon just gives it a kick without feeling like you have mustard on your grilled cheese. 10/10 recommend!
Jennifer says
So glad you loved it! We all need a little fancy in our lives, right?