Grilled Brie Sandwich Using the Weber Summit Infrared Broiler
I’m four weeks out from rotator cuff surgery, which means I’m not lifting much of anything. Except lunch or dinner. My temporary restriction requires me to pull back, which is not my strong suit. Thankfully, during this downtime, I was able to film a lot of content ahead of surgery. Winter tends to be a slower grilling season, which is good, as my grandiose ideas of doing a lot of one-handed work evaporated like raindrops falling on a hot kettle lid. While I miss my grill studio work, I've discovered the hard part isn't necessarily the grilling. It's the washing up. That's a struggle!
My current situation brings me to lunch, and my excuse to use the Weber Summit infrared broiler and its top-down infrared heat. This grilled brie sandwich is a simple way to understand how the Weber Summit infrared broiler works and why top-down infrared heat behaves differently than traditional grilling.
I am a sucker for a good sandwich, especially one with a swing between sweet and savory, and I am inclined to enjoy the sandwich more if it's toasted. All of these thoughts came to me as I pushed my shopping cart with one hand through the grocery store and justified leaving with a fresh baguette, deli-sliced ham, a wheel of brie, a jar of fig spread, and some dill pickle slices. A grilled brie sandwich is incoming.
Grilled Brie Sandwich Assembly
The sandwich assembles easily. Cut the baguette into thirds, then split each third in half. Spread a generous scoop of fig across one half of the loaf and top with layers of ham, followed by small slivers of brie. Keep the brie plentiful but thin so that, as the cheese melts, the remaining rind doesn't distract. Grilling brie is amazing either on a sandwich or as a planked appetizer. If you haven't tried it, this is your reminder to put it on your to-do list.
How the Weber Summit Infrared Broiler Works
Since this lunch includes the grill, it's a perfect time for the Weber Summit's infrared broiler and its top-down infrared heat. Some gas grills feature infrared burners under the grates, which come with their own set of problems and issues, most notably longevity and maintenance. The previous generation Weber Summit featured an infrared burner on the rear of the cookbox, which made it perfect for the rotisserie, but not much else. On the latest generation Weber Summit, the infrared burner is top-down, situating it for both rotisserie cooking , serious restaurant-style crust formation, and the occasional drool-inspiring appetizer.
Radiant Heat vs Convective Heat in Infrared Grilling
Although it is called an infrared (IR) broiler, infrared is radiant energy emitted by the burner. Unlike convective heat in a grill, where air is heated to cook, radiant heat applies heat directly to an object, like food on the grate. It generates even, efficient, and very high temperature heat, which is why you find it on salamanders in commercial kitchens.
Tips for Grilling Brie with Top-Down Infrared Heat
Grilling cheese can be challenging, but here you get both blister and melt because the heat comes from above, so the surface browns before the interior collapses. Sure, there is the oven broiler, but that takes more time and doesn't get me outside. With the broiler set to high, it only takes a minute or two for the cheese to start melting and ultimately blister under the heat. This happens to be the same time I grabbed my camera, which, in hindsight, might not have been the best idea, seeing I was shooting freehand. Literally.
The cheese can burn quickly, so stay vigilant. The bread will burn faster than any of the toppings, so be sure the ham hangs slightly over the edges of the baguette. Charred bread is good. Bitter burned bread is not.
Toasty
The infrared burner is ideal for toasting bread, but be careful, it works fast!
Finish off by toasting the other half of the sandwich. Once off the grill, add the pickles and get ready to feast. The sweetness of the fig is the ideal companion for the brie, with the ham bringing a protein punch. It’s easily a two-handed sandwich, but I’ve got another four weeks before I get to enjoy that part again.
I will be back to full two-handed arm strength soon. Until then, I need to remind myself to slow down and enjoy these days. It gives me time for more sandwiches. Scratch that. It gives me time for more grilled sandwiches. Now, pass more fig. And if you own a Weber Summit and have not used the infrared broiler, this is your sign to start. Our next stop? Restaurant-quality steaks once my shoulder heals.
Grilled Brie, Ham, & Fig Sandwich
Ingredients
Instructions
- Top the bottom half of each baguette with equal amounts of fig spread, ham, and brie. Be sure the ham hangs slightly over the edges of the baguette to keep the bread from burning. Spread butter on the cut side of the top half of the baguette.
- Set the top-down infrared broiler on the Weber Summit Gas grill for high heat and place the grill rack on the lowest level for more gentle heat application. Preheat for 3 to 5 minutes before cooking.
- Working in batches, grill the brie sandwiches under the broiler until the cheese starts to melt and blister, about 90 seconds to 2 minutes. Stay vigilant, as the sandwiches can cook quickly.
- Grill the baguettes' tops butter side up until golden brown or your desired level of doneness.
- Top the cooked sandwiches with pickles and their toasted tops.
Look Ma, one hand!
Once my recovery is complete, I look forward to getting back to using two hands to start the kettle!