Wow these are good. Just wow. Such a great balance of fruity sweet and salty cheese in these blueberry and jack grilled cheeses!
I added a sprinkle of salt because the jack cheese I used didn’t have enough salt to balance out the sweetness of the blueberries, but if you use a really salty cheese you may not need it.
Recipe is adapted from Amanda K by the Bay’s Balsamic Blueberry Grilled Cheese Sandwich and makes 2 sandwiches.
1 cup blueberries
1 tablespoon balsamic vinegar
1 teaspoon sugar
Pinch of salt
4 slices soft sourdough bread
4 ounces jack or other white cheese
Sprinkle of salt
- In a little saucepan heat blueberries with balsamic vinegar, sugar and a pinch of salt. Mash a little with a spoon or potato masher (quicker :-)). Cook for a few minutes until the berries get juicy and then thicken up.
- Lightly butter the bread slices on one side. On the unbuttered side, lay an ounce of cheese, top with blueberries, then a layer of spinach, then another ounce of cheese. Sprinkle with salt. Top with the other slice of bread. Toast in a skillet until each side is browned and the cheese melted. Wow!