The Blueberry Bomber

YIELD: 2 sandwiches

For short ribs:
1 lb. short ribs
¼ cup flour
1/8 tsp. salt
1/8 tsp. ground black pepper
1 tsp. mesquite seasoning
1/8 tsp. cumin
1/8 tsp. Cajun seasoning
½ tsp. granulated onion
½ tsp. granulated garlic
1 Spanish onion
4 cups beef stock

for sandwich:
4 slices Texas toast bread
2 Tbsps. prepared bacon jam or other savory jam
2 Tbsps. prepared blueberry compote
4 slices Cheddar cheese
4 slices brie
½ cup butter
3 Tbsps. cinnamon

1.    For short ribs: In small mixing bowl combine flour, salt, pepper, onion powder, garlic powder, cumin and mesquite and Cajun seasonings. Dredge short rib in flour mixture making sure to cover all sides.
2.    In sauté pan, place two Tbsps. vegetable oil. Sear all sides of short rib over medium heat. Remove from pan and place on paper towel. In small baking dish place 1 rough chopped white onion. Place seared short rib over onion and fill with beef stock. Cover with plastic wrap and foil and bake at 350°F for 3 hours. Remove from oven. Rib should be fork tender. Remove from pan and place on cutting board. Let stand 10 minutes.
3.    Slice rib against the grain about ¼ inch slices. (4 slices will go on each sandwich). Reserve 2 Tbsps. braised onions for assembly
4.    To assemble one sandwich: Using 2 slices of Texas toast place 1 Tbsp. bacon jelly on the inside of each piece. Next on the bottom piece, build in this order: Cheddar cheese (2 slices), short rib (4 pieces), braised onion (1 Tbsp.), brie (2 slices), blueberry compote, dash of cinnamon, top piece of bread.
5.    In sauté pan, melt 4 Tbsp. butter over medium-low heat. Pour butter in small  bowl. Using pastry brush, apply melted butter over both sides of the sandwich. Place sandwich in same pan over medium-low heat. Carefully brown each side to perfection until cheese melts. Remove from pan and serve immediately.