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Baked Salmon Sushi Cups Recipe

Baked Salmon Sushi Cups Recipe

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4.9 from 7 reviews

A deliciously indulgent grilled cheese sandwich featuring creamy double cream brie paired with a homemade tangy blackberry balsamic jam. This recipe combines the sweetness of blackberries, the acidity of balsamic vinegar, and the richness of brie cheese, all sandwiched between crisp sourdough bread for a perfect balance of flavors and textures.

  • Total Time: 25 minutes
  • Yield: 4 sandwiches

Ingredients

Blackberry Balsamic Jam

  • 2 cups blackberries
  • 3 tbsp balsamic vinegar
  • 6 tbsp sugar
  • 2 tbsp lemon juice
  • Pinch of kosher salt

Grilled Cheese Sandwich

  • 300 g double cream brie cheese, sliced ½ inch thick
  • 1 tbsp chopped fresh thyme
  • 8 slices sourdough bread
  • Butter, as needed for frying

Instructions

  1. Prepare the Blackberry Balsamic Jam: In a medium saucepan, combine blackberries, balsamic vinegar, sugar, lemon juice, and a pinch of kosher salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat and simmer. Use a wooden spoon or potato masher to crush the berries, breaking them down as the mixture cooks.
  2. Simmer Until Thickened: Continue to simmer the blackberry mixture for 7 to 10 minutes, stirring occasionally until it thickens into a jam consistency. Keep in mind it will thicken further as it cools. Transfer the jam to a small bowl and let it cool completely.
  3. Slice the Brie: While the jam cools, slice the double cream brie cheese into ½ inch thick slices, preparing them for the sandwich assembly.
  4. Preheat the Skillet: Heat a side skillet over medium heat. Avoid high heat to prevent the bread from browning too quickly before the cheese melts. You may need to work in batches depending on skillet size.
  5. Assemble and Cook the First Side: Butter one side of four slices of sourdough bread. Place these slices, butter side down, in the heated skillet. Top each slice with brie slices and sprinkle with chopped fresh thyme. Allow the bread to slowly toast and the brie to soften without burning the bread.
  6. Add the Jam and Complete the Sandwich: Spread a generous layer of the cooled blackberry balsamic jam onto the other four slices of bread. Place the jam side down onto the melted brie on the bread in the skillet. Butter the exposed top sides of the jam-topped bread. Carefully flip each sandwich to toast the other side until golden brown and the brie is fully melted.
  7. Serve: Remove the grilled cheese sandwiches from the skillet and place them on a cutting board. Let them cool for a couple of minutes to set before slicing each sandwich in half with a sharp knife. Serve warm and enjoy this elegant twist on a classic grilled cheese.

Notes

  • Make sure to keep the skillet at a medium heat to allow the brie to melt properly without burning the bread.
  • If preferred, you can substitute sourdough with a different sturdy bread like rustic white or whole wheat.
  • The blackberry balsamic jam can be made ahead and refrigerated for up to one week.
  • This sandwich is best enjoyed fresh for the optimal melted cheese texture.
  • For a vegan version, substitute brie with a plant-based cheese alternative, and use vegan butter.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Sandwich
  • Method: Grilling/Skillet
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 420 kcal
  • Sugar: 12 g
  • Sodium: 320 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 4 g
  • Protein: 13 g
  • Cholesterol: 50 mg

Find it online: https://recipesvibe.com/blackberry-balsamic-and-brie-grilled-cheese/