Bacon, Brie, and Blueberry Grilled Cheese
This bacon, brie, and blueberry grilled cheese is the best grilled cheese sandwich I’ve ever had. An elevated take on a childhood favorite—such an easy weeknight dinner recipe or lunch idea!
The Starting Five
Five Things to Know Before Making This Dish!
You can use either fresh or frozen blueberries, so it’s fine to make this when blueberries are out of season.
You can adjust the sugar to taste. I prefer it on the sweeter side because it contrasts well with the other ingredients, but you can start with a little less and add more as needed!
I highly, highly recommend using triple creme brie here. Double cream is the standard that you’ll find in most grocery stores, but triple cream is just so much creamier; any store with a good cheese section should have it.
Stick with sturdy bread. Sourdough is great here, but you can also use ciabatta or French bread. There are a lot of melty, gooey components here, so sturdy bread is a must.
You can get away with Oscar Meyer microwaveable bacon here as one less thing you have to dirty a pan for (don’t knock it until you try it!).
Bacon, Brie, and Blueberry Grilled Cheese
Ingredients:
1/2 cup of blueberries
1/2 tablespoon of white sugar
[1/3 cup of water]
2 slices of sourdough [plus whatever you want to use for toasting them!]
2 thick slices of triple creme brie cheese
2 pieces of crispy bacon
Directions:
1. Add the blueberries, sugar, and water to a pan. Heat on medium-low for 10-15 minutes, or until the blueberry sauce thickens up and the blueberries can be easily crushed with a fork.
2. Spread the jam on the sourdough slices, then top with the brie and bacon.
3. Toast the grilled cheese in a pan on medium-low heat for about 5 minutes on one side, then 2-3 minutes on the other, using whatever you want (butter, mayo, olive oil, etc.). Cut it in half, and enjoy!
