Ingredients
- 4 Slices Sourdough Bread (thick-cut)
- 1/2 Cup Fresh Blueberries (washed and thoroughly dried)
- 2 oz Goat Cheese
- 4 slices Fontina Cheese
- 2 tbsp Salted Butter
- 1 tsp Honey (optional)
Instructions
- Spread a generous layer of goat cheese onto one side of each bread slice to create a creamy foundation.
- Arrange the fontina slices over the goat cheese layer to ensure maximum coverage.
- Scatter the fresh blueberries evenly over the cheese-topped bread slices to distribute the sweetness.
- Close the sandwiches with the remaining bread slices, pressing them down lightly to secure the ingredients.
- Heat a large heavy-bottomed skillet over medium-low heat.
- Butter the outer sides of the assembled sandwiches before placing them into the preheated pan.
- Grill the sandwich for 3-4 minutes per side until the bread is golden and the cheese has achieved a perfectly melted state.
- Remove the sandwich from the pan and allow it to rest for one minute before slicing it in half to serve.
Notes
Maintain a medium-low heat setting so the bread toasts slowly, allowing the cheese to melt fully before the crust burns. Ensure blueberries are completely dry after washing to prevent excess moisture from making the sandwich soggy. Let the sandwich sit for 60 seconds after cooking for cleaner slices.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Sandwiches
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 8g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg
