Description
A deliciously unique twist on the classic grilled cheese sandwich, featuring creamy double cream brie paired with a sweet and tangy homemade blackberry balsamic jam. The addition of fresh thyme adds an aromatic herbaceous note, all nestled between crispy, buttery sourdough bread for a perfect blend of flavors and textures.
Ingredients
Scale
Blackberry Balsamic Jam
- 2 cups blackberries
- 3 tbsp balsamic vinegar
- 6 tbsp sugar
- 2 tbsp lemon juice
- Pinch of kosher salt
Sandwich
- 300 g double cream brie cheese, sliced into ½ inch thick slices
- 1 tbsp chopped fresh thyme
- 8 slices sourdough bread
- Butter, as needed
Instructions
- Make the blackberry balsamic jam: In a saucepan, combine blackberries, balsamic vinegar, sugar, lemon juice, and a pinch of kosher salt. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Break down the berries by crushing them with a wooden spoon or potato masher. Simmer for 7 to 10 minutes until it reduces into a thick jam. It will thicken more as it cools. Transfer the jam to a small bowl and set aside to cool.
- Prepare the brie slices: Slice the double cream brie into ½ inch thick pieces ready to be layered inside the sandwich.
- Heat the skillet: Preheat a side skillet on medium heat. Be careful not to let the pan get too hot, to prevent browning the bread before the cheese melts. Depending on skillet size, cook in batches if necessary.
- Assemble and cook the sandwiches (first side): Butter one side of four bread slices and place them butter-side down on the skillet. Top each slice with brie slices. Fry slowly until the brie begins to soften and the bread is golden brown. Sprinkle chopped fresh thyme over the melting cheese.
- Assemble and cook the sandwiches (second side): Spread a thick layer of the cooled blackberry jam on the remaining four bread slices. Place the jam side down over the brie-topped slices. Butter the top sides of the jam-covered bread, then carefully flip the sandwiches to cook the other side until golden brown and brie is fully melted.
- Serve: Transfer the grilled sandwiches to a cutting board and let them cool for a couple of minutes before slicing in half with a sharp knife. Enjoy warm.
Notes
- The jam will thicken more as it cools, so don’t worry if it seems slightly runny right out of the pan.
- If you don’t have fresh thyme, you can substitute with rosemary or omit the herb.
- Use a low to medium heat when cooking to allow the brie to melt properly without burning the bread.
- This sandwich is best served immediately but can be kept warm in a low oven for a short time.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 12g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 45mg
