Loading...

Prepare the Berry Compote: In a small saucepan, combine the blackberries, blueberries, lemon zest, and granulated sugar. Cook over medium heat, stirring occasionally, for 5-7 minutes, or until the berries break down and the mixture thickens into a compote. Remove from heat and set aside.

Prepare the Cheeses: In a medium bowl, combine the grated Fontina cheese and Gruyère cheese. Set aside. Slice the Brie cheese into thin pieces.

Assemble the Grilled Cheese: For each sandwich, spread 1/2 tablespoon of butter on one side of two slices of sourdough bread. Heat a large skillet or griddle over medium heat. Place one slice of bread, butter-side down, into the hot pan.

Layer the cheeses: Arrange a quarter of the sliced Brie cheese over the bread in the pan. Sprinkle a quarter of the Fontina and Gruyère mixture evenly over the Brie. Spoon about 2 tablespoons of the prepared berry compote on top of the cheeses.

Finish assembly and cook: Place the second slice of sourdough bread, butter-side up, on top of the compote. Cook for 3-5 minutes, or until the bottom slice is golden brown and crispy and the cheese begins to melt.

Flip and caramelize: Carefully flip the sandwich using a spatula. Drizzle 1 teaspoon of honey over the top of the sandwich. Continue cooking for another 3-5 minutes, or until the second side is golden brown and crispy, the cheese is thoroughly melted and gooey, and the honey has caramelized slightly.

Serve: Remove the grilled cheese from the pan. Repeat steps 3-6 for the remaining sandwiches. Cut each sandwich in half and serve immediately.


Prepare the Berry Compote: In a small saucepan, combine the blackberries, blueberries, lemon zest, and granulated sugar. Cook over medium heat, stirring occasionally, for 5-7 minutes, or until the berries break down and the mixture thickens into a compote. Remove from heat and set aside.

Prepare the Cheeses: In a medium bowl, combine the grated Fontina cheese and Gruyère cheese. Set aside. Slice the Brie cheese into thin pieces.

Assemble the Grilled Cheese: For each sandwich, spread 1/2 tablespoon of butter on one side of two slices of sourdough bread. Heat a large skillet or griddle over medium heat. Place one slice of bread, butter-side down, into the hot pan.

Layer the cheeses: Arrange a quarter of the sliced Brie cheese over the bread in the pan. Sprinkle a quarter of the Fontina and Gruyère mixture evenly over the Brie. Spoon about 2 tablespoons of the prepared berry compote on top of the cheeses.

Finish assembly and cook: Place the second slice of sourdough bread, butter-side up, on top of the compote. Cook for 3-5 minutes, or until the bottom slice is golden brown and crispy and the cheese begins to melt.

Flip and caramelize: Carefully flip the sandwich using a spatula. Drizzle 1 teaspoon of honey over the top of the sandwich. Continue cooking for another 3-5 minutes, or until the second side is golden brown and crispy, the cheese is thoroughly melted and gooey, and the honey has caramelized slightly.

Serve: Remove the grilled cheese from the pan. Repeat steps 3-6 for the remaining sandwiches. Cut each sandwich in half and serve immediately.
