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
Butter
4 ounces jack or other white cheese
Spinach leaves
Sprinkle of salt

1. 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.
2. 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!