Balsamic Blackberry Bliss Grilled Cheese (Printable)
Sourdough, brie, cheddar and blackberries finished with a honey-balsamic glaze for a sweet-tangy toasted sandwich.
# What You'll Need:
→ Bread and Fillings
01 - 4 slices sourdough bread
02 - 2 tablespoons unsalted butter, softened
03 - 4 ounces brie cheese, sliced
04 - 1/2 cup fresh blackberries, halved
05 - 2 ounces sharp white cheddar cheese, shredded
→ Balsamic Glaze
06 - 2 tablespoons balsamic vinegar
07 - 1 teaspoon honey
# Directions:
01 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Simmer for 3 to 5 minutes until thickened, then set aside to cool slightly.
02 - Spread softened butter on one side of each bread slice. Lay two slices, buttered side down, on a clean surface.
03 - Evenly layer brie slices over the bread, top with shredded cheddar and halved blackberries. Drizzle each sandwich with one teaspoon of the balsamic glaze.
04 - Top each with the remaining bread slices, buttered side up.
05 - Heat a nonstick skillet or griddle over medium heat. Place assembled sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently, until bread turns golden and cheese is melted.
06 - Remove sandwiches from heat and let rest for 1 minute. Slice and serve warm.
# Cooking Tips:
01 -
- The sweet-tangy balsamic glaze mingles with oozy cheese in a way that tastes like a well-kept secret.
- Using blackberries turns a basic sandwich into something you’ll want to show off (and maybe not share).
02 -
- Don’t ever crank the heat to speed things up—burnt bread and unmelted cheese is heartbreak on a plate.
- Halving the blackberries keeps them from rolling right out or bursting; a lesson learned after a messy first attempt.
03 -
- Let the cheese come to room temperature for better melting and no rubbery pockets.
- Double the balsamic glaze and store it in the fridge—it’s magic on so many things.