Ingredients
The magic of this sandwich really depends on the quality of your ingredients. I always recommend fresh, ripe blueberries—if you can get them locally grown, even better. The cheese choice matters too; a good melting cheese with a touch of tang works wonders. Over the years, I’ve learned that investing a bit more in your bread and cheese makes all the difference, especially when you’re keeping the recipe simple.
- 4 slices sourdough bread (or your favourite artisan loaf)
- 1 cup fresh blueberries
- 6 oz sharp white cheddar cheese, sliced
- 2 tablespoons cream cheese, softened
- 1 tablespoon unsalted butter, for grilling
- 1 teaspoon honey (optional, for a touch of sweetness)
- Pinch of freshly ground black pepper
Substitution tips: If you’re not a fan of cheddar, Gruyère or Monterey Jack melt beautifully here. For a dairy-free option, try a plant-based cheese and coconut oil for grilling. Frozen blueberries can work in a pinch but thaw and drain excess moisture first to avoid sogginess.
Instructions
- Start by spreading a thin layer of softened cream cheese on one side of each slice of bread. This adds a lovely tang and helps balance the sweetness.
- Evenly distribute the sliced sharp cheddar over two slices of bread, on top of the cream cheese layer.
- Scatter fresh blueberries atop the cheddar, then drizzle lightly with honey if using. Finish with a pinch of freshly ground black pepper for a subtle kick.
- Place the remaining slices of bread on top, cream cheese side down, to form sandwiches.
- Heat a non-stick skillet over medium heat and add half the butter, letting it melt and foam gently.
- Place one sandwich in the skillet, pressing down slightly with a spatula. Grill until golden brown and crisp, about 3-4 minutes.
- Flip carefully, add remaining butter, and grill the other side until the bread is golden and the cheese is melted, another 3-4 minutes. Adjust heat if bread browns too quickly.
- Remove from skillet and let rest for a minute before slicing—this helps the cheese set and keeps the sandwich from falling apart.
In my experience, the resting step is crucial; rushing to cut into it often means a messy, gooey disaster. Patience here leads to a perfect, melty bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
