Roasted Brie Rhubarb Sandwich

A stacked sandwich with brie and rhubarb on a white table and gooey cheese.

5 from 1 reviews

Roasted Rhubarb Brie Sandwich, a perfect blend of sour roasted rhubarb with creamy and slightly sweet melted brie with arugula and fig jam on toasted bread. Let’s do lunch!




  1. For rhubarb: Preheat oven to 350 degrees. Rinse and slice rhubarb into 1/2″ thick pieces. Arrange on oiled baking sheet and baked about 20 minutes or until soft and mushy. Remove from pan and place in a bowl, then add honey and mix to combine.
  2. To build sandwich: Toast bread either in a toaster or on pan until it starts to harden (do not overcook because we will toast the bread more once the sandwich is built).
  3. To cook sandwich: Once bread is toasted, spread one slice with rhubarb and one slice with fig jam. Top with brie and arugula and then combine sandwich. In a cast iron skillet or large pan, melt butter or oil. Place whole sandwich in skillet and brown each side, about 2-3 minutes each.
  4. Serve immediately with a side salad or other vegetable.


Leftovers & Storage: Store ingredients separately (store the rhubarb in an airtight container in the refrigerator) for up to five days, building and toasting a new sandwich at each serving.

Nutrition: This rhubarb brie grilled cheese sandwich is a complete meal if paired with a side vegetable (an arugula salad with a light dressing is a good choice). It contains a carbohydrate (whole grain bread, rhubarb, jam), protein (brie, bread), and fat (brie). It is a bit high in sodium, which can be reduced by choosing a lower sodium bread, but is high in protein and fiber. It is also a good source of vitamin A, vitamin C, calcium, and iron.


Keywords: roasted rhubarb brie sandwich