Everyone loves a good grilled cheese sandwich. This recipe is a dressed-up version, using Le Fromager d’Affinois, a delicious double cream similar to brie, and a blueberry compote (giving it a Maine twist). The creamy cheese, sweet berries, and crispy bread all pair perfectly together.
On the Ingredients
- Le fromager d’affinois is a French cheese that looks similar to brie, with a white rind and a creamy texture. It’s milder than brie but it’s a double cream, meaning it’s luxuriously rich.
- Blueberries may be Maine’s famous berry crop, but there’s another excellent reason to love them. They’re often called a superfood because of the nutrients packed in their tiny package. In fact, they’re one of the most nutrient-dense berries. Antioxidants are abundant in blueberries, especially low bush or wild blueberries. Specifically, they’re high in polyphenol antioxidants called flavonoids, which are known to protect against free radicals which cause DNA damage. This means blueberries may help slow aging and reduce the risk of cancer. Blueberries may lower blood pressure and reduce the risk of heart disease. The antioxidants in blueberries may also affect areas of the brain that are essential for intelligence, helping to maintain brain function and improve memory. The anthocyanins in blueberries may help improve insulin sensitivity. (Read more about the health benefits).
Recipe Notes and Substitutions
If you can’t get le fromager d’affinois you can use another double or triple cream, like camembert, or a brie.
Le Fromager d’Affinois and Blueberry Grilled Cheese Sandwich
2
servings10
minutes20
minutes30
minutesEveryone loves a good grilled cheese sandwich. This recipe is a dressed-up version, using Le Fromager d’Affinois, a delicious double cream similar to brie, and a blueberry compote (giving it a Maine twist). The creamy cheese, sweet berries, and crispy bread all pair perfectly together.
Ingredients
4 slices of sourdough
2 oz of Le Fromager d’Affinois or brie cheese
butter (room temp)
4 oz frozen blueberries
3 tsp potato starch
Directions
- Cook the frozen blueberries over medium-low heat until they are bubbling.
- In a small bowl, make a slurry with the potato starch and a few tbsp of water. Pour the slurring into the blueberries while stirring. It will thicken quickly. Once it reaches the consistency of a thin compote, turn off the heat and set it aside.
- Butter one side of each slice of bread. Heat a skillet over medium-low heat and place a piece of bread butter-side-down on the pan.
- Put half the cheese on top, then a scoop of half the compote. Place the other bread butter-side-up on top.
- Grill on low heat until the underside is golden brown and your cheese is beginning to melt. Carefully flip and grill the other side until golden brown.
- Repeat for a second sandwich. Serve hot!
