Grilled Blueberry + Brie Sandwich

>> Friday, August 8, 2014

Moving on . . . If I could ever open a restaurant, I'd definitely try my hand at a sandwich shop. Nothing fills my stomach better than crusty bread with lots of fillings, sauces, and cheeses. Remember the ultimate vegetarian behemoth, The Lover? Of course you do! Who can forget?

And if you're looking for a way to use that homemade Honey Whole Wheat + Flax Loaf, I've got you covered. With all those freshly picked blueberries hanging around and a forgotten wheel of Aldi brie, I melted together pure perfection. This sandwich is delicious for breakfast, brunch, or lunch. OK. Dinner and dessert, too.

Here's how you do it:

Makes 4 sandwiches total, but you can always cut ingredients down to make one!

What you'll need . . . 
  • 8 slices of Honey Whole Wheat + Flax Bread (or other bread)
  • 1 wheel of brie, I sliced the rind off mine
  • 1/2 cup of 10-Minute Chia Blueberry Jam, recipe below
  • Earth Balance or butter 
  • Honey, for drizzling (optional)

  • 1 cup blueberries
  • 1 tablespoon brown sugar
  • 2 tablespoons chia seeds
  • Splash lemon juice
Combine all ingredients in a small sauce pot. Heat on medium until blueberries plump. Then squash them down with a spatula, lower heat, and keep stirring occasionally for 10 minutes. Let sit 5-10 minutes before using in the sandwich (or storing in the fridge). You will have extra jam to spread on toast or baked muffins.

Putting the sandwich together . . .
  1. Warm a grill pan* (or a regular pan can do in a pinch) on the stove over medium-high heat while you prepare the ingredients. Lower heat just before starting to grill to avoid burning. It's a lot like making grilled cheese, if that helps.
  2. Spread one side of bread slices with Earth Balance or butter. Then flip over and spread one side with jam and arrange sliced brie on other side. Sandwich together and place one on the griddle.
  3. You'll want to press down ever-so slightly to get those grill marks going. After a few minutes of cooking, arrange the sandwich in another direction to get the cross grill marks. Then flip and repeat on the other side. The brie should start to ooze -- that's when you know it's done!
  4. I like serving this sandwich with the jam side on the bottom and the brie on the top. It hits my palate better that way. But -- either way -- you can also choose to drizzle with a little honey for extra indulgence.
* I have a Le Creuset Grill Pan that I had won in a contest like 7 years ago or something like that. It's wonderful -- even for vegetarians -- with making sandwiches or grilling tofu with those characteristic marks. You can also find one for less $$$ made by Lodge for just under $20. And it's pre-seasoned!

Behold . . .

The best thing about this sandwich is that you can make it with whatever berries are seasonal. I've made quick chia jams using the exact method above with strawberries, blackberries, raspberries, etc. So, please make this sandwich SOON and let me know how you like it. It's a new favorite around these parts. So simple to make, yet so . . . I don't know . . . fancy.

Happy Friday!

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