Blueberry Bacon Brie Grilled Cheese

Quick jam

1. PLACE 1 teaspoon cornstarch into a small bowl.
2. ADD 1 tablespoon water.
3. STIR to combine and SET ASIDE cornstarch mixture.
4. PLACE half of 1 package (6 ounces) blueberries into a saucepan.
5. ADD 1/3 cup sugar.
6. ADD 1 teaspoon lemon zest.
7. ADD 1 tablespoon fresh lemon juice.
8. COOK over medium heat and STIR and MASH occasionally until blueberries are pureed and mixture is reduced by one third, about 10 minutes.
9. STIR cornstarch mixture and ADD to blueberry mixture.
10. COOK over medium high heat and STIR constantly until mixture boils and becomes very thick.
11. ALLOW mixture to cool somewhat.
12. ADD remaining half of 1 package (6 ounces) blueberries.
13. STIR to combine and REFRIGERATE quick jam until needed.

Sandwich

1. PREHEAT oven to broil.
2. COOK 2 slices bacon to desired doneness and SET ASIDE.
3. PLACE 1 tablespoon unsalted butter into a large ovenproof skillet.
4. COOK over medium heat and SWIRL skillet to distribute butter.
5. PLACE 2 slices thick cut sourdough bread into skillet and PRESS DOWN lightly.
6. COOK until golden, about 1 minute.
7. SPREAD quick jam over each bread slice.
8. ARRANGE 3 slices brie cheese onto one bread slice.
9. PLACE 3 tablespoons shredded cheese such as white cheddar, Emmental, or fontina onto to second bread slice.
10. TRANSFER skillet to oven.
11. COOK just until cheeses melt and begin to bubble slightly.
12. REMOVE from heat.
13. ARRANGE cooked bacon on one bread slice.
14. ARRANGE 4 – 5 fresh basil leaves on second bread slice.
15. CLOSE sandwich.
16. SERVE immediately.