1. Begin by washing the blueberries and patting them dry. In a small bowl, mash half of the blueberries with a fork and mix in the honey, lemon zest, and cinnamon. Set aside.
2. In another bowl, combine the cream cheese with the remaining blueberries. This will be your spread.
3. Butter one side of each slice of sourdough bread generously. I always say, the more butter, the better the crunch!
4. On the non-buttered side of four slices, spread the blueberry cream cheese mixture evenly. Lay down the Havarti cheese slices on top.
5. Spoon the mashed blueberry mix over the cheese, spreading it gently to cover the surface.
6. Top with the remaining slices of bread, buttered side out.
7. Heat a large skillet over medium heat. Place the sandwiches in the skillet and cook until the bread is golden brown and the cheese has melted, about 3-4 minutes per side.
8. Once grilled to perfection, remove from the skillet and let them cool for a minute before slicing. This helps the cheese set slightly, making for easier cutting.

And there you have it—a sandwich that’s as beautiful as it is delicious!