Description
A delightful twist on a classic grilled cheese sandwich featuring creamy double cream brie paired with a sweet and tangy homemade blackberry balsamic jam, accented with fresh thyme and grilled to golden perfection on sourdough bread.
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
- 1 tbsp chopped fresh thyme
- 8 slices sourdough bread
- Butter, as needed for frying
Instructions
- Make the Blackberry Balsamic Jam: In a saucepan, combine the 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 simmer. Using a wooden spoon or potato masher, crush the berries to help break them down.
- Simmer the Jam: Continue simmering the blackberry mixture for 7 to 10 minutes until it reduces into a thick jam consistency. Remember it will thicken further as it cools. Transfer the jam to a small bowl and let it cool completely.
- Prepare the Brie: Slice the double cream brie into ½ inch thick slices. Set aside.
- Heat the Skillet: Warm a skillet over medium heat, ensuring it doesn’t get too hot to prevent the bread from browning before the cheese melts. You may need to cook in batches depending on skillet size.
- Assemble and Cook the Sandwiches: Butter one side of four slices of sourdough bread and place them butter-side down in the skillet. Layer the brie slices evenly on the bread. Let the bread fry slowly until golden and the brie begins to soften. Sprinkle the cheese with chopped fresh thyme.
- Add the Jam and Complete Cooking: Spread a thick layer of blackberry balsamic jam on the remaining four bread slices. Place these jam-side down over the melting brie in the skillet. Butter the top side of these slices. Carefully flip the sandwiches and continue frying until the bottom is golden brown and the brie is fully melted.
- Serve: Transfer the grilled sandwiches to a cutting board and allow them to cool for a couple of minutes. Cut in half with a sharp knife and serve immediately for best flavor and texture.
Notes
- Use double cream brie for a rich, creamy melt and luxurious texture.
- Keep the heat moderate to avoid burning the bread before the cheese melts.
- The homemade blackberry balsamic jam can be made in advance and stored refrigerated for up to a week.
- For an herbal twist, experiment with other fresh herbs like rosemary or sage in place of thyme.
- This sandwich pairs well with a crisp green salad or a light soup for a satisfying meal.
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 15g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg
