Blueberry, Brie, and Bacon Grilled Cheese
This blueberry and brie grilled cheese with bacon is the best of both sweet and savory worlds! Piled high on toasted sourdough is a homemade brown sugar blueberry jam, thick cuts of creamy brie cheese, and slabs of salty, savory bacon.
I love a messy, loaded, sweet and savory grilled cheese, and this one definitely ticks allll the boxes. The homemade blueberry jam is tart and sweet, made with brown sugar and maple syrup, and it balances perfectly with the buttery brie and the savory, salty bacon. Use a thick cut toasted sourdough for even more flavor and crunch!
Here are some more sweet and savory recipes you’ll love: Maple Chai Whipped Feta Dip, Mini Brie and Apple Galettes, and Pistachio Burrata Ravioli with White Wine Cream Sauce.
Ingredients & Equipment
You’ll need the following ingredients and equipment to make this blueberry, brie, and bacon grilled cheese:
- Large saucepan
- Small pot
- Sourdough bread
- Bacon
- Blueberries
- Brie
- Brown sugar
- Butter
- Cornstarch
- Water
- Maple syrup
- Vanilla extract
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Swap your fruit. Not a blueberry fan? This recipe would taste just as great with blackberries (more tart) or raspberries (more sweet)!
- Add some salt. Brie can often taste very bland, and that’s not a good combination with its creamy, buttery texture – I like to add a bit of flaky salt on top to help strengthen the taste and round out the flavor of the whole dish!
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Pre-toast the bread. I love a messy grilled cheese as much as the next person, but a good tip to avoid total chaos when using brie is to toast your bread partially before assembling your grilled cheese on the stovetop. That way, you can more easily control how much you melt the brie without worrying if your bread will still be toasty enough!
- Save the jam. This blueberry jam will probably make a little more than you can fit on your grilled cheeses, so save it in a sealed container in the fridge for a week or two and use it on toast, bagels, muffins, pancakes, granola, and more!
More sandwich and toast recipes:
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Blueberry, Brie, and Bacon Grilled Cheese
This blueberry and brie grilled cheese with bacon is the best of both sweet and savory worlds! Piled high on toasted sourdough is a homemade brown sugar blueberry sauce, thick cuts of creamy brie cheese, and slabs of salty, savory bacon.
Servings: 2 sandwiches
Ingredients
For the blueberry jam:
- 6 oz fresh blueberries half pint
- ¼ cup light brown sugar
- 1 tbsp water
- 1 tsp cornstarch
- 1 tsp water
- 1 tsp vanilla extract
- 1 tbsp maple syrup
For assembly:
- 4 slices thick-cut sourdough
- 2 tbsp butter
- 4 slices thick-cut bacon freshly cooked
- blueberry jam
- 4 oz brie cheese, sliced about half of a standard wheel
Instructions
For the blueberry jam:
- Add blueberries and brown sugar to a small pot over low heat, then stir in about 1 tbsp of water. Cook for 5-10 minutes, stirring to combine and letting the blueberries burst.
- Mix 1 tsp water and cornstarch together to form a slurry, then stir it into the blueberries and continue cooking over medium-low heat for up to 10 more minutes, until bubbling and slightly thickened.
- Mix in vanilla and maple syrup, then remove from heat. Transfer blueberry jam to a heat safe bowl or jar and refrigerate for at least 30 minutes (or overnight) until the jam has thickened and is fully set.
For assembly:
- Melt butter in a large saucepan over medium-low heat and add two slices of sourdough to the pan.
- Toast the bread for a few minutes until slightly golden, then remove from the pan and repeat with the remaining two slices of bread to partially toast all slices.
- With two pieces of bread in the pan, add the sliced brie in even layers on both bread slices and continue cooking on low heat.
- Add a layer of blueberry jam on top of each layer of brie, then add two slices of bacon and top each sandwich with remaining pieces of sourdough. You can remove your bread slices from the pan for easier assembly, then return them to the pan to finish cooking.
- Continue cooking the grilled cheeses until both sides are fully toasted and the brie has melted to your desired degree. Flip the sandwiches over with a spatula for even cooking on both sides.
- Remove grilled cheeses from the pan, slice, and serve!
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Pre-toast the bread. I love a messy grilled cheese as much as the next person, but a good tip to avoid total chaos is to toast your bread partially before assembling your grilled cheese on the stovetop. That way, you can more easily control the level to which you melt the brie without worrying if your bread still will be toasty enough!
- Swap your fruit. Not a blueberry fan? This recipe would taste just as great with blackberries (more tart) or raspberries (more sweet)!
- Add some salt. Brie can often taste very bland, and that’s not a good combination with its creamy, buttery texture – I like to add a bit of flaky salt on top to help strengthen the taste and round out the flavor of the whole dish!
- Save the jam. This blueberry jam will probably make a little more than you can fit on your grilled cheeses, so save it in a sealed container in the fridge for a week or two and use it on toast, bagels, muffins, pancakes, granola, and more!
