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one golden oatmeal-bread grilled-cheese sandwich cut into two halves with melted white cheddar, a thin pale mascarpone layer and thick dark purple blueberry compote with some softened berry shapes inside on an ordinary plate, with no scattered raw berries or garnish
Rachel Kim

Blueberry Grilled Cheese

Blueberries need to become a thick compote before they belong between grilled bread. A handful of raw berries can burst into liquid just as you cut the sandwich. Balsamic vinegar keeps the filling from tasting like plain jam. A thin mascarpone layer softens the sharp white cheddar, while oatmeal bread gives the fruit a mild, sturdy base. Cool the compote until it stops steaming, then spread it sparingly so the cheese still has room to hold the sandwich together.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1 cup fresh blueberries
  • 2 tsp balsamic vinegar
  • 1 tsp honey
  • 1 tbsp water
  • 4 slices oatmeal sandwich bread
  • 2 tbsp mascarpone
  • 4 oz sharp white cheddar thinly sliced
  • 1 1/2 tbsp unsalted butter softened

Method
 

  1. Combine blueberries, balsamic vinegar, honey and water in a small saucepan. Simmer over medium-low heat for 8 to 10 minutes, crushing some berries and stirring often, until thick and jamlike with little free liquid.
  2. Spread compote on a small plate and cool for 5 minutes so it stops steaming. Spread mascarpone thinly over the inner faces of 2 bread slices.
  3. Add half the cheddar, divide the compote evenly over it and add remaining cheddar. Close with the other bread slices.
  4. Butter the outside faces and cook in a large skillet over medium-low heat for 4 to 5 minutes per side until golden and the cheddar melts, covering for 2 minutes after turning.
  5. Rest for 1 minute, cut carefully and serve one sandwich per person.