1/2 cup (125 mL) E.D.SMITH® BLUEBERRY PIE FILLING
24 baguette slices (about 1/2-inch/1 cm thick)
6 oz (170 g) Brie cheese, cut into 12 slices
1/4 cup (60 mL) chopped fresh basil
1/4 cup (60 mL) butter, at room temperature
- Spread half of the baguette slices with about 2 tsp (10 mL) of the blueberry pie filling. Top each with slice of Brie; divide basil evenly over top. Cap with remaining baguette slices. Lightly butter outside baguette slices of each sandwich.
- In large skillet, cook sandwiches, in batches, over medium-low heat, for 2 or 3 minutes per side or until golden brown and cheese melts.
- For an easy lunch, serve with a tossed green salad.
- If desired, cook grilled cheese in a panini press.