Blueberry, Brie and Rosemary Grilled Cheese

Lisa Kotler
by Lisa Kotler
4 sandwiches
30 min

Who doesn't love a classic grilled cheese sandwich. My version has a twist on a standard classic that takes grilled cheese to a whole new level of deliciousness. The trick is to use really fresh bread and I add oil to my pan in addition to buttering my bread. That ensures that the sandwich is super crispy. Also, make sure to cook your sandwich slow and low in a cast iron frying pan. That way the cheese has a chance to melt properly. The addition of wild blueberry jam, brie and rosemary makes this grilled cheese super delicious. I would serve this for breakfast, lunch or as a cool appetizer. Enjoy!

Blueberry, Brie and Rosemary Grilled Cheese
Recipe details
  • 4  sandwiches
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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  • 8 pieces of fresh bread, preferably sourdough or challah
  • 3 tbsp butter
  • 2 tbsp dried rosemary
  • 4 oz brie cheese
  • 8 tsp wild blueberry jam
  • 4 tbsp neutral oil

Spread butter on one side of each piece of bread
Put thin slices of brie on the bread to cover one slice.
Sprinkle the cheese with dried rosemary.
Cover the cheese with 1-2 tsp of blueberry jam.
Cover with the other slice of bread.
Sprinkle both sides of the buttered bread with dried rosemary and some sea salt.
Add 2 tbsp of oil to the skillet and heat on medium
Add two sandwiches and fry to golden brown, set aside.
Repeat with the remaining oil and last two sandwiches.
Let stand for 5 minutes and then slice in half.
Lisa Kotler
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  • Ok, I adore brie and love blueberries so I must give this a try. I use homemade mayo instead of oil for grilled cheese sandwiches and you will never know and keeps the bread crispy crunchy on the outside and nice and fluffy cheesy on the inside. Thanks for sharing!