Start by prepping the brie. There is an outer casing on brie cheese which is edible and totally fine to leave on. If you want to remove it, feel free. My husband doesn't like the casing so I just take a small knife and "shave" the outer layer off, being careful not to slice off too much cheese in the process! (you can even use a vegetable peeler on the outer edge). Once the brie is ready, slice it to your preferred thickness and set aside.
I like to have all of my sandwiches prepped before I move to the stove. To assemble, add a layer of mayo to the bottom piece of bread (trust me). Add on a layer of brie cheese covering the whole bottom piece of bread. Sprinkle a bit of italian seasoning onto the brie. Next pile on the prosciutto. Drizzle with hot honey and top with the second piece of bread.
Time to "grill' your cheese! Heat a large pan over low-medium heat. I used butter as my toasting agent, but you can use mayo here if you like. Mayo method: Spread a generous layer on the bottom piece of bread and place directly into the pan. Add mayo to the top side once in the pan. Butter method: Melt a few tablespoons of butter into the pan and place sandwich directly into melted butter. You may need to add a little more butter after you flip. Toast your sandwich for a few minutes on each side until your preferred doneness. I put a lid on my skillet to help with melting the cheese.
Once the sandwich is toasted to perfection, serve up with a bowl of hot tomato soup. Enjoy!
