Ingredients
- 4 slices sourdough bread (thick-cut)
- 1 cup fresh blueberries
- 4 oz Brie or sharp cheddar cheese (thinly sliced)
- 2 tbsp unsalted butter
- 1 tbsp honey (optional)
Instructions
- Slice your sourdough bread into thick pieces to hold the filling.
- Wash the blueberries carefully and pat them dry with a clean cloth.
- Cut your chosen cheese into thin, uniform slices to ensure it melts evenly.
- Spread a thin layer of butter on one side of each bread slice.
- Place the bread butter-side down in a cold skillet before turning on the heat.
- Layer your cheese slices onto the bread, followed by a generous handful of blueberries.
- Top with the second slice of bread, butter-side up.
- Cook over medium-low heat until the bottom is golden brown and the cheese begins to soften.
- Flip the sandwich carefully to brown the other side while pressing down lightly to encourage the blueberries to release their juices into the cheese.
- Remove from the skillet once the bread is crispy and the cheese is fully melted.
Notes
Use medium-low heat throughout the entire cooking process to ensure the cheese melts completely without burning the outer crust. Press the sandwich gently with a spatula to create an even contact surface. Place a lid over the skillet for the final two minutes to trap heat. Avoid high heat and pre-shredded cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a pan 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
