Put blueberries in a skillet with the sugar and jalapenos and cook over medium heat until the blueberries break down and form a thick sauce. (About 15 minutes.)
Cut off outer rind of brie and slice into ¼-inch slices.
Top one slice of bread with blueberry mixture. Top another slice with turkey, and a couple of slices of Brie. Sandwich both pieces together.
Preheat panini press and brush with olive oil. Place sandwich on panini press.
Close lid and cook according to manufacturer's directions until cheese is melted and panini is golden and crisp. (I use this panini press and 6 minutes is perfect.)
If you don't have a panini press, you could use a cast iron pan with ridges and put a weight on top of the sandwich while cooking. It will have perfect panini-style ridges when done.The best bread for paninis is ciabatta bread but other Italian bread like focaccia or baguettes will also work. You want a dense, hard roll that will stand up to the pressure of the panini press.For easier Brie rind removal, freeze the cheese before cutting.This recipe comes from the Cooking with JB & Jamie: Royers Round Top Cafe Cookbook. Get a copy!