In a small saucepan over medium heat, combine 1 cup of blueberries and 2 tablespoons of sugar. Cook for 5-7 minutes, stirring occasionally, until the blueberries break down and reach a jammy consistency.

Take 4 ounces of cream cheese or brie and spread it generously on one side of each slice of sourdough or white bread.

On two slices of bread, sprinkle a cup of shredded mozzarella or fontina cheese over the cream cheese layer. Spoon the blueberry mixture on top of the cheese.

Preheat a skillet over medium-low heat and soften 3 tablespoons of butter for easy spreading.

Butter the outside of each sandwich generously and place them into the hot skillet.

Cook the sandwiches for 3-4 minutes on each side, pressing down gently with a spatula.

Remove the sandwiches from the skillet and let them rest on a cutting board for a minute.

Slice the sandwiches diagonally and serve immediately.