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steps
1. In a small saucepan over medium-high heat, combine blueberries, lemon juice and sugar; bring to a boil and simmer for 10 minutes, stirring occasionally until thickened. Set aside to cool.
2. To assemble: Place bread on work surface. Spread 1 slice of bread with blueberry compote to cover. Arrange sliced Traditional Brie & Petite Breakfast on bread; sprinkle with basil leaves. Top with remaining slice of bread. Spread outside of sandwiches with softened butter or add butter to skillet.
3. In 12-inch heavy-duty skillet or griddle, over medium heat, cook sandwiches for about 3 minutes on each side until golden brown. Carefully turn sandwiches; cover and cook 2 to 3 minutes longer until cheese is melted and golden brown. Cut sandwiches in half. Serve immediately. Garnish with basil sprigs if desired.
