Description
A delightful twist on the classic grilled cheese sandwich featuring creamy brie, fresh blackberry balsamic compote, and a hint of honey. Perfectly toasted sourdough bread encases the rich flavors, with an optional touch of fresh thyme to elevate the taste. This recipe is simple to prepare, making it an ideal sweet and savory treat for any time of day.
Ingredients
Scale
Sandwich Ingredients
- 4 slices sourdough bread
- 6–8 slices brie cheese
- 1/2 cup fresh blackberries
- 1 tsp balsamic vinegar
- 1/2 tsp honey
- Butter (for toasting)
- Fresh thyme (optional)
Instructions
- Prepare the blackberry compote: In a small bowl, gently mash the fresh blackberries with balsamic vinegar and honey until combined but still slightly chunky, creating a vibrant and flavorful spread.
- Butter the bread: Spread butter evenly on one side of each slice of sourdough bread. This will help achieve a golden, crispy exterior when grilling.
- Assemble the sandwiches: Place the bread on a flat surface with the non-buttered side up. Layer 3-4 slices of brie cheese on two slices, then spoon the blackberry mixture evenly over the brie. Top with the remaining bread slices, buttered side facing out.
- Grill the sandwiches: Heat a skillet over medium heat. Place the sandwiches in the skillet and cook for about 3 to 4 minutes on each side, until the bread is golden brown and the brie is melted and gooey.
- Finish and serve: Remove the sandwiches from the skillet, sprinkle fresh thyme on top if desired, and serve warm for the best flavor and texture.
Notes
- Use fresh blackberries for the best flavor, but frozen blackberries can be used if thawed and drained.
- If brie rind is not preferred, trim it off before layering.
- Adjust the amount of honey and balsamic vinegar to suit your preferred sweetness and tartness.
- For a crispier sandwich, press down gently with a spatula while grilling.
- Pair with a light salad for a balanced meal.
