Blueberry Compote Grilled Cheese by Eats Jess

Ingredients

• 2 slices sourdough bread
• 3 tbsp cream cheese
• 1 tbsp butter
• 150 g blueberries
• 25 g granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch (maizena)
• 1 tbsp water

Instructions

1. Combine blueberries, sugar, and lemon juice in a small saucepan over medium heat; cook for 3–4 minutes, stirring, until berries begin to burst.
2. Mix cornstarch and water together in a small bowl, then stir into the blueberry mixture; cook for 1–2 more minutes until thickened and glossy, then remove from heat.
3. Spread cream cheese generously on one side of each sourdough slice.
4. Spoon a layer of blueberry compote over the cream cheese on one slice, then press the second slice on top, cream cheese side in.
5. Melt butter in a skillet over medium-low heat; place the sandwich in and cook for 2–3 minutes per side until each side is deep golden brown and crispy.
6. Remove from heat, slice in half, and serve immediately.