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Berry Grilled Cheese (2 Ways)

25 Mins
Potato Bread
Made With
Potato Bread


Berry Compote Ingredients:

2 Cups Blackberries Or Strawberries, frozen

2 Tablespoons Sugar

1 Tablespoon Lemon Juice (optional)

1 Tablespoon Water

Sandwich Ingredients:

4 Slices Martin’s Potato Bread

3 Ounces Fontina Cheese, thinly sliced or shredded

2 Teaspoons Honey

1 Tablespoon Butter or Olive Oil

Serves: 2


Step 1: Prepare Berry Compote

Add the berries, sugar, lemon juice and water to a pot and bring to a boil over medium heat, stirring frequently.

Reduce heat to low and simmer until the berries are soft and the liquid starts to thicken, about 5 to 10 minutes.

Taste, add more sugar if necessary. If compote is too thin, you may thicken with a cornstarch slurry (1 tbsp. cornstarch to 1 tbsp. water).

Let cool and store in refrigerator until ready to use, up to 2 weeks.

Step 2

Spread butter (or olive oil) on one side of each slice of bread. Place bread, buttered side down, in a medium skillet over medium heat until golden brown. Remove from heat.

Step 3

To assemble the sandwiches, top the toasted side of all four bread slices with cheese. Add a heaping spoonful of berry compote to two of the slices. Drizzle with honey. Top with remaining bread slices, toasted side facing down.

Step 4

Return sandwiches to skillet and cook until golden brown and the cheese is melted, about 2 to 3 minutes on each side. Serve warm.

Recipe adapted from