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Brie and Apple Tea Sandwiche With Honey - A Sweet and Savory Afternoon Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bread: Soft sandwich bread, brioche, or thin-sliced sourdough (crusts optional).
  • Brie: A ripe, creamy wheel—chilled slightly for easier slicing.
  • Apple: Crisp and slightly tart, like Granny Smith or Honeycrisp.
  • Honey: Any good-quality honey; wildflower or acacia works nicely.
  • Butter (optional): Softened, for a thin smear to prevent sogginess.
  • Lemon juice: A squeeze to keep apple slices from browning.
  • Salt and pepper (optional): A tiny pinch to brighten flavors.
  • Fresh thyme or arugula (optional): For a light herbal note.

Method
 

  1. Prep the bread: Lay out your slices. Trim crusts if you want a classic tea sandwich look. Lightly butter each slice to create a moisture barrier.
  2. Slice the brie: Cut thin slices from a chilled wedge. Remove the rind only if you prefer a smoother texture—otherwise, leave it on.
  3. Slice the apple: Core and thinly slice. Toss slices with a small squeeze of lemon juice to keep them fresh and bright.
  4. Assemble the layers: Add brie to one slice of bread, then arrange apple slices on top. Drizzle lightly with honey—go easy so it doesn’t ooze out.
  5. Season and add greens (optional): Sprinkle a tiny pinch of salt and pepper. Add a few thyme leaves or a small handful of arugula for a peppery lift.
  6. Close and press: Top with the second slice of bread. Gently press to help everything stick together.
  7. Cut to serve: Use a sharp knife to cut into neat rectangles or triangles. Wipe the blade between cuts for clean edges.
  8. Serve right away: These are best fresh, when the apple is crisp and the brie is soft.