Blueberry Brie and Basil Grilled Cheese Recipe
This Blueberry Brie and Basil Grilled Cheese is a delightful twist on the classic grilled cheese sandwich, combining creamy brie and tangy goat cheese with a bright, honey-sweetened blueberry jam and fresh basil leaves. The sandwich is made on whole wheat sourdough bread, pan-toasted to golden perfection, and finished in the oven to melt the cheese perfectly, making it an ideal savory-sweet treat perfect for summer lunches or light dinners.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 sandwiches
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Bread and Spreads
- 8 slices whole wheat sourdough bread
- 1/3 cup blueberry jam
Cheeses
- 8 oz brie cheese, cut into slices
- 4 oz goat cheese, crumbled
Fresh Herbs and Seasonings
- 8 large basil leaves
- Garlic salt, to taste
Fats for Cooking
- 1-2 tablespoons unsalted butter
- 1-2 tablespoons olive oil
Instructions
- Prepare Sandwich Components: Divide the blueberry jam evenly among 4 slices of bread and place 2 basil leaves on top of each jam-coated slice. On the remaining 4 slices, evenly divide the sliced brie and crumbled goat cheese. This creates two sandwich halves ready to be combined.
- Assemble Sandwiches: Pair each jam and basil slice with a cheese-topped slice to form 4 complete sandwiches. Coat the exterior of each sandwich on both sides with unsalted butter, and sprinkle garlic salt evenly over the buttered surfaces for flavor enhancement.
- Pan Toast: Heat about 1 tablespoon of olive oil in a large cast iron skillet over medium to medium-low heat, ensuring the pan is hot but the oil is not smoking. Place the sandwiches in the skillet and toast each side for 3-4 minutes until they turn golden brown and crispy.
- Oven Finish: Remove sandwiches from the skillet and transfer them to a baking sheet. Bake in a preheated oven at 400°F (204°C) for 2-3 minutes, just enough time to melt the cheese thoroughly and achieve a gooey interior.
- Serve: Allow sandwiches to cool slightly after baking, then cut each sandwich in half. Serve warm and enjoy the perfect balance of sweet, savory, and fresh flavors.
Notes
- Use whole wheat sourdough bread for a nutty flavor and sturdy structure that holds up well to the fillings.
- Adjust the amount of garlic salt depending on your taste preference or dietary restrictions.
- For best melting, slice the brie thinly and crumble the goat cheese evenly.
- If you don’t have a cast iron skillet, a heavy-bottomed non-stick pan works as a substitute for toasting.
- Optional: add a drizzle of honey inside the sandwich before closing for extra sweetness.
