These grilled cheese sandwiches are made with fresh, sweet-tart blueberries and ooey, gooey Brie; perfect for an out-of-the-ordinary breakfast or brunch.
Ingredients
3/4 cup
Blueberries
(fresh or frozen)
1 tbsp
Lemon juice
(freshly squeezed)
1/4 tsp
Lemon peel (zest)
1/2 tsp
Thyme, fresh
4 tsp
Butter, unsalted
(softened)
4 slice
Whole wheat bread
(or your favorite bread)
4 tbsp
Cottage cheese (2% M.F.)
1 tsp hulled
Hemp seeds, shelled
(optional)
1/2 cup
Arugula
(optional)
1 tsp
Honey
Instructions
In a medium saucepan, combine blueberries, lemon juice, lemon zest, and thyme leaves. Bring to a boil over medium-high heat, then reduce heat to medium and simmer, stirring occasionally, until thickened (about 20 minutes).
Remove blueberry mixture from heat and allow to cool for 15 minutes.
Spread butter on one side of each piece of bread.
Spread the cottage cheese onto the non-buttered side of the bread slices.
Sprinkle on the hemp seeds and drizzle with honey.
Add the blueberry mixture and the arugula, then top with the other piece of bread, buttered side out.
Preheat a skillet or frying pan over medium-low heat. Place sandwich in the pan and lightly toast each side for 3 – 4 minutes. Serve immediately.
