A sweet and summery cherry jam pairs perfectly with a brie cheese melt on rosemary ciabatta. This perfect sandwich is simple enough to make to enjoy a gorgeous summer day.
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I love to collect (and read) many different reference books. Especially ones dealing with bread. I love Rose Beranbaum’s book The Bread Bible because it feeds my food nerd heart as to the science of making bread. Honestly, if I didn’t go down the chef route, I would have made a fine nutritionist or food scientist. And I had always thought that once I stayed home with our kids, that I would be a bread making fiend and would be exploring all kinds of techniques to fuel this passion of mine. Then reality kicked me in the head. Making bread with a very busy toddler running around takes up a lot of my time.
Recently, I recommitted myself to developing my bread making skills and trying out recipes because bread making is so therapeutic for me. So, I picked up The Bread Bible and figured I would give her Ciabatta recipe a go.
Of course, it was nothing short of magical (I might have eaten a good portion of this bread the same day it was baked). And with my addition of rosemary into the mix, wow! Such a fantastic, pungent, and earthy bread this was. So seriously, buy her book and make this bread. It’s easy to make and even easier to enjoy.
Through a mishap of miscalculation, I have about 2 pounds of brie in my fridge and I had to think long and hard about what to do with so much cheese. Then the thought came to me that I should make my first ever sandwich for this blog (after all, I do just make sandwiches). Brie is such a fantastic cheese because it is a bit funky but it melts so well and pairs well with some amazing fruit. See my recipe for a baked brie and fig & cherry jam here. I wanted this one to be special though and to reflect summer. I ended up deciding on cherry jam to be the summer fruit! Though, you could totally make this sandwich with blackberry, a citrus marmalade, strawberry, etc. Whatever suits your fancy, but a lot of people like cherry and this stuff is super easy to make!
While I try to avoid too many warm foods in the summer (it get so hot here, ridiculous), a nice melt only takes moments to make and it doesn’t heat up the kitchen too much. To help speed up the process of the cheese melting, add a lid on top of the pan to trap the heat. I only “grilled” one side of my sandwich because ciabatta can be a nice crunchy bread, I didn’t want to add to that any further.
Enjoy this sandwich with the nice warm weather. This jam is super easy to make and I hope you enjoy it as well. If you don’t feel like making Rose’s amazing ciabatta bread from The Bread Bible, get a gorgeous loaf at the store and still use it to make this sandwich! To add the rosemary flavor, take 1 cup room temperature butter and mix it together with 1 tablespoon of freshly chopped rosemary. Use this butter to grill your bread with and you’ll have that delicious rosemary flavor on the bread.
- ½ pound cherries, , stemmed, pitted, and halved
- ½ cup sugar
- 1 each lemon, , zested
- 1 each ciabatta loaf
- 8 ounces brie cheese wheel
- 1 batch cherry jam
- Bring cherries, sugar, and zest to a boil in a small pot. Reduce heat and let juices reduce until cherries are cooked and thickened, about 30 minutes
- In a blender or food processor, blend cherries with juices until jam consistency. Store in a glass jar and refrigerate without lid until completely cool.
- Cut loaf into thirds and slice each third in half.
- Cut brie cheese into slices, enough to cover each 1/3 half.
- Spread cherry jam onto the other half of ciabattas and top the sandwiches.
- Bring a griddle or frying pan to heat over medium-high heat. Spread bottoms of sandwiches with butter. Place sandwiches on heated pan/griddle, reduce heat to medium, and “grill” with a lid on for about 5 minutes or until cheese has melted.
- Serve immediately.
Nutrition InformationYield 3 Serving Size sandwich
Amount Per ServingCalories 773Saturated Fat 13gCholesterol 75mgSodium 1210mgCarbohydrates 116gFiber 3gSugar 43gProtein 29g