Ingredients
Blackberries: I use fresh blackberries when they’re in season. These berries have the right balance of sweetness and tartness. During winter months, frozen blackberries work well too – just thaw and drain them first.
Balsamic vinegar: This adds depth and tanginess to the jam. The vinegar cuts through the richness of the brie. I recommend using a good quality balsamic for the best flavor.
Sugar: Regular granulated sugar helps balance the tartness of the berries and vinegar. You can adjust the amount based on how sweet your blackberries are.
Lemon juice: This brightens up the jam and helps it set properly. Fresh lemon juice tastes better than bottled in this recipe.
Brie cheese: Double cream brie melts beautifully and has a buttery flavor that pairs well with the blackberry jam. Remove the rind if you don’t like its earthy taste, but I keep it on for extra flavor.
Fresh thyme: The herb adds an unexpected earthy note that complements both the blackberries and the cheese. If you don’t have fresh thyme, dried works too (use 1 teaspoon instead).
Sourdough bread: The slight tanginess of sourdough stands up well to the strong flavors. The sturdy texture holds everything together.
Butter: This helps achieve that golden crust we all love on grilled cheese. I spread it generously on the outside of the bread.
Instructions
Make the Blackberry Balsamic Jam
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Combine blackberries, balsamic vinegar, sugar, lemon juice, and a pinch of salt in a small saucepan.
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Bring the mixture to a boil over medium-high heat.
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Reduce the heat and let the berries simmer.
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Use a wooden spoon or potato masher to break down the berries as they cook.
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Simmer the mixture for 7–10 minutes, until it thickens into a jam-like consistency and coats the back of a spoon.
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Transfer the jam to a bowl and let it cool.
Assemble and Cook the Sandwiches
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Slice the brie into ½-inch thick pieces.
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Heat a skillet over medium heat (not too hot, to avoid burning the bread before the cheese melts).
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Butter one side of four slices of bread and place them butter-side down in the skillet.
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Arrange brie slices on top of each slice of bread in the skillet.
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While the bread turns golden and the brie starts to soften, sprinkle chopped thyme over the cheese.
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Spread a thick layer of the cooled blackberry jam on the remaining four slices of bread.
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Place these slices jam-side down over the brie-topped slices to form sandwiches.
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Butter the top sides of the sandwiches.
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Carefully flip the sandwiches and cook until the bottom is golden brown and the brie is fully melted.
Finish and Serve
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Transfer the sandwiches to a cutting board.
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Let them cool for a few minutes before slicing — this helps the cheese set slightly and prevents it from oozing out.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Grilled cheese on skillet
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 746 kcal
- Sugar: 25 g
- Sodium: 904 mg
- Fat: 46 g
- Saturated Fat: 20 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.02 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 99 mg