Goat Brie Sandwich + Steam Whistle

Each month, we'll post some of our favourite pairings featuring seasonal recipes served with wine, beer, spirits or coolers.

Team up a gourmet grilled cheese featuring pesto and blueberry preserves with the hoppy bite of a local Czech-style Pilsner.



1 clove garlic
1 cup (250 mL) basil leaves
¼ cup (60 mL) pine nuts
⅓ cup (80 mL) olive oil
¼ cup (60 mL) grated Parmesan cheese
1 tsp (5 mL) finely grated lemon zest
1 tbsp (15 mL) lemon juice 



¼ cup (60 mL) butter, softened
8 slices sourdough bread
1 small wheel (165 g) goat brie, sliced
½ cup (125 mL) Blueberry Preserves (recipe follows, or use store-bought) 


  1. For pesto, pulse garlic in a mini-chopper or small food processor until finely minced.
  2. Add basil leaves and pine nuts, then pulse until well combined.
  3. With the processor running, slowly drizzle in oil. Add Parmesan, and lemon zest and juice. Blend for another 30 seconds. Set aside.
  4. For sandwiches, butter one side of each bread slice. Place 4 slices, butter side down, on work surface. Spread each with 1 tbsp (15 mL) pesto. Top each with brie, dividing evenly. Top with blueberry preserves, dividing evenly. Top with remaining bread, butter side up.
  5. Heat a large non-stick skillet over medium heat. Grill sandwiches (in batches, if necessary) for 4 to 5 minutes per side, until golden brown.
Makes 4 sandwiches

Blueberry Preserves


2 cups (500 mL) frozen blueberries, divided
2 tbsp (30 mL) honey
2 tsp (10 mL) cornstarch
2 tsp (10 mL) water 


  1. Combine 1 cup (250 mL) of the blueberries and honey in a small saucepan. Bring to a simmer over medium heat. Simmer for about 10 minutes, until blueberries soften.
  2. Mash cooked blueberries with back of a fork. Add remaining blueberries, then simmer for 6 minutes.
  3. Stir together cornstarch and water in a small bowl until smooth. Stir cornstarch mixture into blueberry mixture, then simmer for about 2 minutes, until thickened. Remove from heat and let cool completely. 
Makes ¾ cup (185 mL)


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