a sweet start

8 thick slices of sourdough bread

4 tbsp mayonnaise

4 tbsp blueberry jam or preserves

6oz (170g) sliced brie

1 cup (140g) fresh blueberries

2 cups (226g) grated sharp white cheddar

4 tbsp unsalted butter, divided

1 Using a pastry brush, lightly coat one side of each slice of bread with mayonnaise, about 1/2 tablespoon per slice.

2 Place 4 slices of bread on a work surface, mayonnaise side down. On each of the 4 slices, spread a thin layer of blueberry jam, about 1 tablespoon per slice. Evenly distribute the brie, blueberries, and cheddar over the jam. Close each sandwich with a slice of bread, mayonnaise side up.

3 In a large nonstick pan, melt 2 tablespoons of butter over medium heat. Add 2 sandwiches and cook on one side for about 5 minutes. Use a weight, such as a small pan lid, to press down the sandwiches. Flip and cook for 5 minutes on the other side, until the exteriors of the sandwiches are browned and crisp and the cheese has melted.

4 Transfer the sandwiches to a serving platter. Repeat the cooking process for the remaining sandwiches. Serve immediately.

TIP It is important to go low and slow, not rushing with high heat, to prevent the bread browning faster than the cheese is able to melt.