Category: Sandwich

Add 8 ounces blackberries to a saucepan and smash them using a fork or potato masher. Add ½ cup balsamic vinegar and 2 tablespoons honey.

Bring berry mixture to a boil and reduce to a low simmer. Cook until mixture reduces in volume by about half, stirring occasionally, about 30 minutes.

One way to test your compote to see if it’s done is to coat a spoon with the mixture, let it cool briefly, then draw your finger across the back of the spoon. The line you draw with your finger should hold and the mixture should not be runny.

For optimal flavor, let the compote cool overnight.

Preheat oven to 450 degrees F.

In a small bowl, mix together ¼ cup softened butter and 1 tablespoon chopped parsley. Take the butter mixture and spread it evenly on one side of each slice of bread.

Place 4 of the 8 slices of bread butter-side down onto a baking sheet.

On the unbuttered side of those slices, spread a heaping coat of the compote. Now divide the 4 ounces of shredded fontina and 4 ounces of shredded white cheddar between the 4 slices of bread. Divide the 12 basil leaves between the sandwiches.

Add the remaining 4 slices of bread buttered-side up to form sandwiches.

Bake in the oven for 5 minutes until the bread touching the sheet pan becomes golden brown. Carefully flip the sandwiches and bake them for about 5 more minutes until also golden brown.

Place the stacks on a parchment-lined baking sheet and bake in a preheated oven at 350 degrees F for about 5 minutes, until the cheese is gooey and melted.