Erik Kelley's Brioche Triple Crème Grilled Cheese

Sqirl Jam (Moro Blood Orange with Tonga Vanilla) or your favorite jam
Brillat Savarin – A French, soft, white, cow’s milk, triple crème Brie made in Burgundy and Normandy

Grill Brioche in butter
Layer on cheese and jam
Continue heating to brown brioche and melt cheese

Recipe by Erik Kelley, a three time Grilled Cheese Invitational (GCI) winner, and Norbert Wabnig, proprietor of The Cheese Store of Beverly Hills and a past GCI judge.