Blackberry Brie Grilled Cheese Sandwich

This post may contain affiliate links. Read my disclosure policy.

This Blackberry Brie Grilled Cheese Sandwich combines warm blackberry filling (made with fresh blackberries), creamy melted brie, peppery arugula, and buttery sourdough. Sweet, savory, and ready in 20 minutes! Love a fruit-and-brie combination? Try my Pear & Brie Grilled Cheese Sandwich next.

Blackberry Brie Grilled Cheese Sandwich (Sweet and Savory)

Blackberries have been showing up in my kitchen all month, mostly in desserts like my blackberry cheesecake bars and my blackberry cake. One afternoon I had half a pint left over and a wedge of brie in the fridge, and I decided to see what would happen in a hot skillet. What happened is that I made this sandwich four more times that same week. My husband now says it's his favorite!

Sweet and savory sandwiches or salads are my favorite kind of lunch, just like my Pear and Brie Grilled Cheese Sandwich, stunning Caramelized Pear and Goat Cheese Salad, or fan-favorite Strawberry Spinach Salad.

Why You'll Love It

• It takes 20 minutes, start to finish. Ten minutes of prep, ten minutes at the stove. That is it.
• Sweet and savory in every bite. Tart, jammy blackberries, salty butter, creamy brie, peppery arugula, lemon, mint, and a little heat from red pepper flakes.
• You only need one skillet. Cast iron gives you the crispiest, most golden crust, but any heavy skillet works.
• The filling is flexible. Fresh blackberries, frozen blackberries, or a good jar of preserves all work. You can also use blueberries or raspberries. Use what you have.

Ingredients & Substitutions

• Bread: Sourdough is my first choice, but a rustic country loaf, brioche, or thick-cut multigrain all work. Avoid thin sandwich bread because it cannot hold the filling.
• Brie cheese. I keep the rind on because it holds the shape while the inside melts, and I like the flavor. Trim it if you prefer, especially if it looks dry or discolored. No brie? Camembert is the closest match. Goat cheese, taleggio, or fontina are all delicious. Sharp cheddar makes it more savory.
• Blackberries. I used 1 cup of fresh blackberries. Frozen blackberries work too. Thaw them first and drain the extra liquid, or your filling will be runny. Blueberries or raspberries are both good swaps. If you love sweet and savory berry combinations, my Blueberry Feta Flatbread with Hot Honey uses the same idea in a totally different form.
• Blackberry preserves or jam. This adds body and sweetness so the filling doesn't slide off the bread. Raspberry, fig, or cherry preserves are all delicious here.
• Arugula. I love the peppery flavor of arugula against all that cream and jam. Baby spinach is milder, and fresh basil leaves are wonderful in summer.
• Lemon zest and juice. The lemon juice keeps the filling from tasting like straight jam, and the zest adds a fresh flavor. Use one lemon for both.
• Fresh mint. Just 1 tablespoon, finely chopped.
• Crushed red pepper flakes. I use ¼ teaspoon total. Adjust up or down to your heat preference, or leave it out entirely if you're feeding kids.
• Unsalted butter, softened. Softened butter spreads in a thin, even layer, which is what gives you that golden, crispy crust. 

How to Make Blackberry Brie Grilled Cheese (Step-by-Step)

• Cook the blackberries. Add the blackberries and lemon juice to a small saucepan over low heat. Simmer 2 to 3 minutes, stirring now and then, until the berries soften but stay whole.
• Finish the filling. Off the heat, stir in the blackberry jam, lemon zest, and mint. Let it cool slightly while you prep everything else.

• Butter and start the bread. Heat a cast iron skillet over medium heat. Butter one side of each slice. Place slices butter-side down in the skillet, working in batches if needed.
• Layer the sandwiches. Spread the blackberry filling on the dry side of the bread in the pan. Add sliced brie, sprinkle with red pepper flakes, top with arugula, then close with a second slice, butter-side up.

• Grill and flip. Cook over medium-low for 3 to 4 minutes, pressing lightly with a spatula, until golden. Flip and cook another 3 to 4 minutes until the brie is gooey. Slice in half and serve warm.

Tips for Success

• Use a thick-cut bread to prevent sogginess and help to hold the fillings during grilling.
• Slice the brie straight from the fridge to get even slices, then let it come to room temperature before grilling for a perfect melt.
• Don't overload the sandwich with fillings to keep it from getting messy.
• If your bread is very soft, toast it lightly before assembling to prevent sogginess.
• Grill over medium heat. This helps the bread toast evenly without burning before the cheese melts.
• Optional add-ins. Add some toasted nuts or walnuts for a crunch, hot honey or balsamic glaze for a sweet heat or acidity, and prosciutto, caramelized onions, or fresh basil for a savory twist. 

FAQ

1. Can I use frozen blackberries? Yes. Thaw them and drain off the liquid before cooking, otherwise the filling will be too loose.
2. Do I need to cook the blackberries first? Yes, and it only takes 2 or 3 minutes. Raw blackberries release too much liquid inside a hot sandwich and turn the bread soggy. A quick simmer softens them and drives off that extra moisture.
3. Can I make this without jam? You can. Cook the fresh blackberries with 1 tablespoon of honey or maple syrup instead. The filling will be a little looser but still delicious.
4. Can I use a different jam? Absolutely. Raspberry, fig, or cherry preserves all work beautifully with brie. Use what you have on hand.
5. Do you take the rind off brie? I leave it on. The rind is completely edible, it holds the cheese together while it melts, and it adds a mild earthy flavor. If you'd rather not eat it, trim it off with a sharp knife while the brie is cold.
6. What if I do not have a cast iron skillet? Any heavy skillet works, and a nonstick pan is fine. Cast iron holds heat more evenly, which is why I love using it, but the sandwich will still be golden and crisp.
7. Can I make this in a panini press? You can. Set it to medium and give it 4 to 5 minutes. You'll get a flatter sandwich with pressed grill marks and a slightly less crispy crust than the skillet method.

What to Serve With It

• Soup. My creamy tomato soup is the classic pairing, and the tang of the tomatoes plays nicely against the sweet blackberries. For something heartier, try my Italian sausage potato soup.
• A simple salad. Arugula Salad with Lemon Zest, Parmesan, and Balsamic Dressing takes 15 minutes and uses greens you already bought for the sandwich. Arugula Tomato Salad is another easy one.
• Something fresh and fruity. Blackberry Peach Salad with Avocado and Maple Pecans makes this feel like a full summer lunch.
• Dessert. If you bought a big container of blackberries, use the rest in my Blackberry Cheesecake Bars.

More fresh blackberry recipes you'll love:

• Blackberry Cheesecake Bars with a gorgeous blackberry swirl, and so much easier than a traditional cheesecake
• Blackberry Peach Salad with Avocado and Maple Pecans loaded with grilled peaches, Gorgonzola, and maple pecans
• Easy Blackberry Cake made light and fluffy with Greek yogurt, 15 minutes of prep
• Blackberry Tart made completely from scratch, including the tart shell
• Blackberry Almond Shortbread Crumble Bars with crumbly nutty pastry on the top and bottom
• Fresh Berry Pie with a no-bake filling and only 20 minutes of prep
• Browse all my blackberry recipes

More Sandwiches and Sweet-Savory Favorites

• Pear and Brie Grilled Cheese Sandwich
• Mortadella Sandwich with Burrata Cheese and Pistachio Pesto
• Blueberry Feta Flatbread with Hot Honey
• Peach, Goat Cheese, Arugula, and Prosciutto Flatbread with Balsamic Glaze
• Simple Green Salad with Apples, Cherries, Goat Cheese, and Pecans

If you make this, I'd love to hear how it went. Leave me a comment and a star rating below. - Julia