Description
This blueberry grilled cheese sandwich hits every note at once — crispy, melty, sweet, and savory. Fresh blueberries, creamy brie, and tangy goat cheese stack between buttered sourdough and cook until golden. Honey ties the fruit and cheese together into a combination that works better than it has any right to. Serve it for brunch, lunch, or a quick afternoon snack.
Ingredients
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- 8 slices sourdough or white bread
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- 1 cup fresh blueberries
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- 4 oz brie cheese, sliced
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- 2 oz goat cheese, softened
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- 4 tbsp butter, softened
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- 2 tbsp honey
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- Fresh basil leaves (optional)
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- Pinch of salt
Instructions
Lightly mash half the blueberries in small bowl with fork, leaving some whole for texture. Drizzle with honey and add tiny pinch of salt. Mix gently and set aside.
Spread softened goat cheese on one side of four bread slices. Layer brie slices over goat cheese. Spoon blueberry mixture over brie, distributing evenly. Top with basil leaves if using. Place remaining bread slices on top.
Spread softened butter generously on outside of both bread slices for each sandwich. Make sure butter reaches all edges so bread browns evenly and gets crispy throughout.
Heat large skillet over medium-low heat. Place sandwiches in pan and cook 3-4 minutes until golden brown and crispy. Don’t rush – low heat ensures cheese melts before bread burns.
Carefully flip sandwiches with spatula and cook another 3-4 minutes until second side is golden and cheese is completely melted. Press gently with spatula to help everything meld together.
Transfer to cutting board and let cool 1 minute before slicing diagonally. Serve immediately while cheese is hot and melty with extra honey for drizzling if desired.
Notes
Cook over medium-low heat — high heat burns the bread before the cheese melts fully.
Use room-temperature goat cheese so it spreads without tearing the bread.
Pat blueberries dry before using to remove excess moisture that can make the sandwich soggy. Try fresh strawberries, blackberries, or raspberries as a swap for blueberries.
Add thin slices of crispy prosciutto inside for a salty contrast that pairs well with sweet fruit.
A panini press works great here — cook for 4-5 minutes until cheese melts and bread gets grill marks. Serve immediately — these do not hold well once cooked.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 485
- Sugar: 14g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg