Description
This Blackberry Balsamic and Brie Grilled Cheese is an elevated twist on the classic grilled cheese sandwich, combining creamy Brie cheese with sweet, mashed blackberries and tangy balsamic glaze on artisan sourdough bread. The sandwich is cooked on the stovetop until golden and melty, creating a delicious balance of sweet and savory flavors perfect for a gourmet main course.
Ingredients
Scale
Sandwich Ingredients
- 8 slices of sourdough or artisan bread
- 6 ounces Brie cheese, rind removed if desired, sliced
- ½ cup fresh blackberries, lightly mashed
- 2 tablespoons balsamic glaze
- 2 tablespoons unsalted butter, softened
- 1 tablespoon honey (optional)
- Pinch of salt
Instructions
- Prepare the Blackberry Mixture: Lightly mash the fresh blackberries in a small bowl using a fork. Add a pinch of salt to enhance the natural flavors and stir in honey if you prefer extra sweetness in your sandwich.
- Assemble the Sandwiches: Spread a thin layer of the mashed blackberries evenly onto 4 slices of the sourdough bread. Drizzle each with balsamic glaze for a tangy kick. Then, layer the sliced Brie cheese evenly over the blackberry mixture on each slice.
- Complete the Sandwiches: Top each with the remaining bread slices to form four complete sandwiches. Spread softened butter on the outsides of each sandwich to ensure a golden, crispy crust when grilled.
- Grill the Sandwiches: Heat a large skillet or griddle over medium heat. Place the sandwiches onto the skillet and grill for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the Brie is melted inside.
- Serve: Remove the grilled sandwiches from the heat, slice each in half, and serve warm for the best taste and texture experience.
Notes
- You can substitute goat cheese or Camembert for Brie if desired.
- Add fresh arugula or thin slices of prosciutto inside the sandwich for a savory contrast.
- Use store-bought balsamic glaze for convenience or make your own by reducing balsamic vinegar on the stove until thickened.
