Step 1: Make the Blueberry Situation If you’re using fresh blueberries, let’s make a quick compote. In a small saucepan, combine blueberries, sugar, lemon juice, lemon zest, and salt. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries burst and the mixture thickens slightly. It should look like chunky jam. If you’re using store-bought blueberry jam, just skip this step and you’re already winning.

Step 2: Prep Your Bread Butter one side of each bread slice with the softened butter. This is going to be your golden, crispy exterior, so don’t be stingy. The buttered side will face out when you assemble the sandwich.

Step 3: Assembly Time On the unbuttered side of 4 bread slices, spread a thin layer of cream cheese if you’re using it (adds extra creaminess). Then add your sliced brie — don’t worry about covering every inch perfectly. Spread about 1-2 tablespoons of your blueberry compote or jam over the brie. Drizzle with honey and sprinkle with fresh thyme if you have it. Top with the remaining bread slices, buttered side facing out.

Step 4: The Perfect Grilled Cheese Method Heat a large skillet or griddle over medium-low heat. This is crucial — too high and the bread burns before the cheese melts. Place your sandwiches in the pan and cook for 3-4 minutes until golden brown and crispy. Flip carefully (a spatula and your hand work best) and cook another 3-4 minutes until the other side is golden and the cheese is melty.

Step 5: The Finishing Touch Let the sandwiches rest for 2 minutes before cutting — this prevents all the melty goodness from oozing out. Cut diagonally because that’s just how grilled cheese should be served, and drizzle with balsamic glaze if you’re feeling fancy.