Ingredients
Bread and Spreads
- 8 slices whole wheat sourdough bread
- 1/3 cup blueberry jam
Cheeses
- 8 oz brie cheese, sliced
- 4 oz goat cheese, crumbled
Other Ingredients
- 8 large fresh basil leaves
- 1-2 tablespoons unsalted butter
- Garlic salt, to taste
- 1-2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for finishing the sandwiches with melted cheese.
- Assemble Sandwiches: Spread blueberry jam evenly over 4 slices of bread. Top each with 2 fresh basil leaves. On the remaining 4 slices, distribute sliced brie and crumbled goat cheese. Combine the jam and cheese slices to form 4 sandwiches.
- Butter and Season: Generously spread unsalted butter on both outsides of each sandwich, then sprinkle with garlic salt to taste for added flavor.
- Toast Sandwiches: Heat about 1 tablespoon olive oil in a large cast iron skillet over medium to medium-low heat—ensure the pan is hot but not smoking. Place the sandwiches in the skillet and cook for 3-4 minutes per side, or until the bread is golden brown and crispy.
- Bake to Melt Cheese: Transfer the toasted sandwiches onto a baking sheet and bake in the preheated oven for 2-3 minutes until the cheese is gooey and fully melted.
- Cool and Serve: Remove sandwiches from the oven and let them cool slightly. Cut each sandwich in half and enjoy your perfect summer grilled cheese!
Notes
- Use a cast iron skillet for the best even toasting and flavor.
- Adjust garlic salt according to your seasoning preference.
- You can substitute blueberry jam with any berry jam for a different fruity flavor.
- For a crispier sandwich, ensure the butter is spread evenly on the bread outside before toasting.
- Allow sandwiches to cool slightly before cutting to prevent cheese from spilling out.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
