Blueberry-Brie Grilled Cheese with Honey & Thyme
Prep Time: 15 minutes Cook Time: 10 minutes Difficulty: Easy Serves: 2
Ingredients:
- 4 slices of thick-cut sourdough bread
- 4 oz Brie cheese, sliced
- 1/2 cup fresh blueberries
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 2 tablespoons butter, softened
- Pinch of salt and freshly ground black pepper
Substitutions:
- Bread: Any crusty bread like a baguette or ciabatta can be used.
- Brie: Camembert or another creamy cheese can work.
- Blueberries: Fresh or frozen raspberries or blackberries can be substituted.
- Thyme: Rosemary or oregano can be used for a slightly different flavor profile.
Things to avoid:
- Overcooking the bread: Watch closely and cook until golden brown, not burnt.
- Overstuffing the sandwich: This can make it difficult to cook evenly and can lead to a messy sandwich.
- Using cold cheese: Let the cheese come to room temperature for better melting.
- Skipping the seasoning: Salt and pepper enhance the flavors of the ingredients.
Instructions:
- In a small bowl, combine the blueberries, honey, and thyme leaves. Mash the blueberries slightly with a fork to release some of their juices.
- Butter one side of each slice of bread.
- Place two slices of bread, buttered side down, in a skillet over medium heat.
- Top each slice with half of the Brie cheese.
- Spoon the blueberry mixture evenly over the cheese.
- Place the remaining slices of bread, buttered side up, on top of the sandwiches.
- Cook for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly.
- Season with a pinch of salt and freshly ground black pepper.
- Cut each sandwich in half and serve immediately.
Serving suggestions:
- Pair with a side salad for a light lunch or dinner.
- Serve with a bowl of tomato soup for a classic comfort meal.
- Add a layer of thinly sliced prosciutto or ham for a more savory sandwich.
- Drizzle with a balsamic glaze for an extra touch of sweetness and acidity.