Blackberry and Brie Grilled Sandwich on Sourdough (Only 20 Minutes)

A hand holds a grilled cheese sandwich filled with melted cheese, blackberries, and greens, stacked on a wooden board.

Blackberry and Brie Grilled Sandwich on Sourdough (Only 20 Minutes)

This Blackberry Brie Grilled Cheese Sandwich is warm, buttery sourdough stuffed with quick fresh blackberry jam, thick slices of melty brie, peppery arugula, and a pinch of crushed red pepper. This sweet and savory sandwich takes only 20 minutes and is perfect for lunch, light dinner, or brunch.

Course lunch, Main Course, sandwich

Cuisine American

Keyword blackberry brie grilled cheese, blackberry grilled cheese, brie grilled cheese sandwich

Prep Time 10

Cook Time 10

Total Time 20

Servings sandwiches

Calories 773kcal

Author Julia

Ingredients

Blackberry filling

1 cup fresh blackberries
1 tablespoon lemon juice freshly squeezed
¼ cup blackberry preserves or jam
1 lemon lemon zest
1 tablespoon fresh mint finely chopped

Sandwiches

8 slices sourdough bread
4 tablespoon unsalted butter ½ stick of unsalted butter, softened
10 oz brie cheese sliced
¼ teaspoon red pepper flakes crushed
2 oz arugula

US Customary - Metric

Instructions

Make the blackberry filling

Add the fresh blackberries and lemon juice to a small saucepan over low heat. Bring to a simmer and cook for about 2 to 3 minutes, stirring occasionally, until the blackberries soften slightly but remain whole. Remove from the heat and let cool slightly. Stir in the blackberry jam, lemon zest, and fresh mint. Set aside.

Assemble and grill the sandwiches

Preheat a cast iron skillet over medium heat. Spread the butter on one side of each slice of bread. Place two or four slices butter-side down in the hot skillet, depending on the size of your skillet. Work in batches if needed.
Spread the blackberry mixture evenly on the unbuttered side of each slice of bread in the skillet.
Add the sliced brie on top and sprinkle with crushed red pepper flakes.
Arrange the arugula over the brie and cover with a second slice of bread, butter-side up.
Cook over medium-low heat for about 3 to 4 minutes, or until the bottom side is golden brown and crispy, pressing lightly with a spatula as it cooks. Flip carefully and cook until the other side is golden brown and the cheese is gooey and melted, about 3 to 4 minutes. Slice in half and serve warm.

Notes

Let the blackberry filling cool slightly before spreading it so the bread stays crisp.
Keep the heat at medium-low. High heat browns the bread before the brie melts.
Leave the rind on the brie. It melts well and holds the slices together.
Make the filling ahead. The blackberry filling can be made ahead and keeps well in an airtight container in the refrigerator for up to 4 days. You can make a batch on Sunday and have gourmet grilled cheese ready in under 10 minutes any afternoon that week. Let it come to room temperature before spreading, or warm it for 15 seconds in the microwave.
How to prevent sandwiches from getting soggy: Use a thick-cut bread, avoid overfilling, brush the bread with butter, and pat the blackberries and arugula dry using a paper towel before assembling.
How to make it gluten-free: Use your favorite gluten-free bread. Just look for a gluten-free bread that toasts well and holds its shape. The remaining ingredients in the recipe are naturally gluten-free.
How to make it dairy-free: Use a plant-based creamy vegan cheese that melts well. Just make sure to check the labels if using flavored varieties of brie. Swap the butter with olive oil or a plant-based butter.

Storage Tips

Storage: Wrap the grilled brie cheese sandwich tightly in foil or plastic wrap. Store it in the fridge for up to a day. Fresh berries may release moisture and make the bread soggy.
Reheating: Place the sandwich in a skillet over medium-low heat. Cook, flipping occasionally, until the cheese melts and the bread crisps up. Don't use a microwave to keep the bread from getting soggy.
Make-ahead tips: This grilled sandwich is best eaten fresh or within a day to keep the bread crisp and fillings fresh. To save time, you can assemble the sandwich a few hours before grilling. Wrap it tightly in foil or plastic wrap and place it in the fridge. Grill just before serving.
Freezing: This sandwich doesn’t freeze well because the bread gets soggy and the blackberries lose their texture.

Nutrition