Blueberry Compote Grilled Cheese by Eats Jess

Ingredients

• 2 slices sourdough bread
• 3 tbsp cream cheese
• 1 tbsp butter
• 150g blueberries
• 25g 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 occasionally, until the blueberries begin to burst and release their juices.
2. Mix cornstarch and water together in a small bowl to form a slurry, then pour into the blueberry mixture. Stir and cook for 1–2 minutes until the compote thickens. Remove from heat and let cool slightly.
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 the pan 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.