Balsamic Blackberry and Brie Grilled Cheese
A delightful grilled cheese sandwich featuring sharp balsamic blackberry jam, creamy Brie cheese, and crispy sourdough bread, perfect for a quick yet elegant meal.
Ingredients
For the Jam
- 2 cups blackberries (fresh or thawed frozen)
- 3 tbsp balsamic vinegar
- 6 tbsp sugar Honey can replace some sugar; reduce by 1–2 tbsp if using honey.
- 2 tbsp lemon juice
- 1 pinch kosher salt
For the Sandwich
- 300 g double‑cream Brie cheese, sliced into 1/2‑inch pieces Choose a double-cream Brie for the creamiest melt.
- 1 tbsp chopped fresh thyme
- 8 slices sourdough bread If sourdough is very thick, trim crust slightly or adjust cooking time.
- Butter as needed for frying Use softened butter for quick, even spreading.
Instructions
Make the Jam
- In a medium saucepan combine blackberries, balsamic vinegar, sugar, lemon juice, and a pinch of kosher salt.
- Bring to a boil over medium‑high heat, then reduce to a simmer.
- Break down the berries with a wooden spoon or potato masher. Simmer for 7–10 minutes until the mixture reduces to a thick jam. Transfer to a small bowl and cool slightly.
Prepare the Brie
- Slice Brie into 1/2‑inch pieces and sprinkle with chopped thyme.
Cook the Sandwiches
- Heat a large skillet over medium. Keep the heat moderate so the bread browns slowly while the cheese melts.
- Butter one side of four bread slices and place butter‑side down in the pan. Top each with Brie slices.
- Cook until the bread is golden and the Brie begins to soften.
- Spread a generous layer of blackberry jam on the remaining four slices of bread. Place jam‑side down over the melting Brie. Butter the top side of the bread.
- Carefully flip the sandwich so the jam side becomes the interior and continue frying until the second side is golden brown and the cheese is fully melted.
- Transfer to a cutting board and rest for 2 minutes. Use a sharp knife to cut in half and serve.
Notes
Store leftover sandwiches wrapped in parchment or an airtight container for up to 2 days. The jam keeps well in a sealed jar for up to 1 week. For best texture, reheat on a skillet over low heat.