Yield:
2 Servings
Prep Time:
10 Minutes
Cook Time:
6 Minutes
Category
Lunch + Dinner
Calories:
442.5
Carbs:
38.2
Fat:
24.9
Fiber:
2.4
Protein:
16.4
WW Points:
18
ingredients
for the sandwich:
2 slices sourdough bread
85 g brie cheese, sliced (with rind)
28 g gruyère cheese, grated
20 g fontina cheese, grated
20 g Boursin cheese
2 tablespoons fig jam
for the mixed berry compote:
¾ cup frozen mixed berries
Zest and juice of ½ lemon
1½ teaspoons fresh thyme leaves
directions
Step 1: Make the Berry Compote
In a small saucepan over medium heat, cook the mixed berries until thawed and the juices release, about 5 minutes. Stir in the lemon juice and zest, and continue to cook for another 5 minutes. In the final minute, add the fresh thyme. Remove from heat and let cool slightly.
Step 2: Build and Grill the Sandwich
Preheat a skillet over medium heat. Spread fig jam on one slice of bread and Boursin cheese on the other. Layer with brie, gruyère, and fontina cheeses. Close the sandwich and grill in the skillet until golden brown and the cheese is fully melted, about 3 minutes per side.
Step 3: Add the Compote and Serve
Remove the sandwich from the skillet. Carefully open it, spoon in the berry compote, then close it back up. Slice and serve immediately.