Ingredients
- 1 cup fresh blueberries
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 4 slices sourdough bread
- 150 grams brie cheese, sliced
- 2 tablespoons unsalted butter, softened
Instructions
- In a small saucepan, combine blueberries, honey, and lemon juice over medium heat.
- Cook for 5–7 minutes, stirring and lightly mashing until thickened into a compote. Let cool.
- Butter one side of each bread slice.
- Place two slices butter-side down and layer with brie cheese.
- Spoon blueberry compote over the cheese.
- Top with remaining bread slices, butter-side up.
- Heat a skillet over medium-low heat and place sandwiches in the pan.
- Cook for 3–4 minutes per side until golden brown and cheese is melted.
- Remove, rest briefly, slice, and serve warm.
Notes
- Cook on medium-low heat to avoid burning before cheese melts.
- Frozen blueberries can be used; cook longer to reduce moisture.
- The brie rind is edible but can be removed if preferred.
- Add nuts like almonds or walnuts for extra texture.
- Try adding arugula for a peppery contrast.
- Best enjoyed fresh for optimal crispness.
- Reheat in a skillet to maintain texture.
- Compote can be made ahead and refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 12g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 65mg
