Ingredients
Scale
- 4 slices sourdough bread (thick-cut)
- 1 cup fresh blueberries
- 4 oz Brie cheese (rind removed)
- 2 tbsp unsalted butter (room temperature)
- 1 tbsp honey (optional)
Instructions
- Mash half of the blueberries in a small bowl to release their juices, keeping the remaining blueberries whole for texture.
- Whisk in the honey if you prefer a sweeter profile.
- Spread a generous layer of brie on the bottom slice of bread, spoon the blueberry mixture evenly over the cheese, and top with remaining brie and second slice of bread.
- Heat a skillet over medium-low heat with butter, carefully add the sandwich, and cook until the bread is golden brown.
- Flip the sandwich once to brown the other side and fully melt the cheese; serve immediately while warm.
Notes
Use room-temperature butter to ensure even toasting, and keep heat low so the brie melts before the sourdough chars. Always wash and pat blueberries completely dry to prevent sogginess. Leftover sandwiches can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a skillet over low heat.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Sandwiches
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg