Writing this recipe, I imagine myself sitting in the conference room of Runway Magazine; well-acquainted with the infamous fictional character Miranda Priestly. I see her furrowed brow, I shiver from her glaring eyes, and I hear her cold tone as she sarcastically remarks, “Fruit? For Spring? Groundbreaking.”
Fruit, like florals, evoke this exaggerated eye-roll in the name of an outdone, over-used, and repeated theme when introduced as the statement piece in a Spring dish. They are the equivalent of florals of a spring clothing line—severely lacking the element of surprise. How many times have fruit, specifically berries, been the cover of food magazines this time of year? Probably far too often. Yet, despite my hesitation to choose this recipe in an often dire need to move away from the status quo, I pick this blueberry-based dish because it is, in fact, groundbreaking.
This recipe presents a new take on a classic comfort food, exquisitely repurposing blueberries in an unpredictable combination. Pairing the bitter flavor of arugula with the creamy texture of brie and the salty-sweet trade of honey and balsamic vinaigrette, the homemade blueberry compote perfectly enhances every bite of this sandwich, creating a redefined grilled cheese.
Posing as strong contender to the pineapple-on-pizza debate, this salty-sweet pairing may open the floodgates to controversy. However, the buttery brie, and the sweet, fresh berries, in this grilled cheese guarantee to win over any skeptics. And while this recipe may stretch the traditional, and simplistic, definitions of a grilled cheese, it proves to enhance the glory of the original sandwich to make it a Spring must-try.
2 cups blueberries
4 tablespoons (or more) unsalted butter, room temperature
8 slices sourdough bread, 1/2 inch thick
1 wheel brie cheese
2 tablespoons honey
Kosher salt to taste
2 tablespoons balsamic vinegar
2 cups arugula
2 tablespoons balsamic vinegar
Place the blueberries into a saucepan over medium heat with 1 tablespoon of butter. Mash the blueberries softly and let them cook for about 5 minutes while stirring frequently. Move the pan off the stove and let the blueberries sit until they are ready to be used.
Cut the sourdough into 8 half-inch slices and lightly butter both sides of each slice. Cut the brie cheese into quarter-inch slices with or without the rind, depending on your preference. Place 4-5 slices of brie on each of 4 slices of sourdough. Drizzle the brie with honey and sprinkle salt to taste. Spoon the cooked blueberries on top of the brie.
Now, move onto the remaining 4 slices of sourdough. Lightly coat one side of each piece with balsamic vinaigrette, and then place a handful of arugula on top. When ready, flip these slices on top of the other slices prepared with brie and blueberries, making 4 closed sandwiches.
Next, heat 1 tablespoon of butter in a large nonstick skillet over medium heat. Place 1 or 2 sandwiches in the skillet, depending on what fits comfortably. Lay another skillet on top to add weight, functioning like a panini press. Cook for about 4 minutes, while adding pressure on the top skillet so that the bottom of each sandwich turns golden brown. Turn the sandwiches over, adding a bit more butter to the pan if needed. Cover again and cook, pressing, until the other side is golden brown and cheese is fully melted. This should take about 4 minutes. Transfer to a cutting board and cut into halves. Repeat with the remaining sandwiches and enjoy!
Makes 4 sandwiches.
Cover photo courtesy of Two Peas & Their Pod