> 1 (6 oz) container blueberries
> 2 tsp honey
> pinch black pepper
> 8 slices sourdough bread
> 3 tbsp olive oil
> 1 (8 oz) pkg brie cheese
> 8 deli ham slices
In a medium bowl, gently crush the blueberries just until they release their juices. In a small saucepan, cook blueberries, honey, and pepper on medium 5–6 min., until syrupy and reduced, stirring constantly.
Brush one side of each slice of bread with the oil. Flip 4 slices over and spread each with 2 tbsp blueberry sauce.
Thinly slice the Brie and divide among sandwiches. Top each with 2 slices of ham and remaining bread slices, oiled sides up.
In a 12-inch nonstick skillet, cook sandwiches, 2 at a time, 3–4 min. per side, until bread is golden brown and cheese is melted.
Save any leftover blueberry sauce for topping pancakes, pound cake, or ice cream.