Slice the apple thinly, cut the brie into slices, and wash the basil leaves, patting them dry with kitchen paper. Let the unsalted butter soften at room temperature.
Spread half of the butter evenly on one side of each slice of toast.
On one slice, spread the peach jam evenly. Layer with apple slices, brie, and basil leaves. Top with the other slice of toast and spread half of the remaining butter on the top.
Heat a non-stick skillet over medium-low heat. Place the sandwich in the pan with the buttered side down, then spread the remaining butter on top.
Cook over medium-low heat for 3 minutes. During this time, gently press down with a spatula to help the filling meld together. Flip and cook for 2 minutes. Then flip every minute, cooking for a total of about 10 minutes, until the cheese is melted and both sides are golden brown. Serve immediately.
Since the filling is generous, choose a sturdier type of bread. Avoid overly soft varieties like tangzhong milk bread.
Slightly tart jams work better, such as apricot or strawberry jam with no added sugar.
Spreading unsalted butter on the inside creates a moisture barrier, helping to prevent the bread from getting soggy.
The exact cooking time will depend on your pan and heat level, but always keep the heat medium-low; otherwise, the bread may burn before the cheese melts.
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