Take your grilled cheese sandwich to the next level with this wonderful variation of a traditional favorite. We like this recipe from Amanda k. by the Bay because it uses fresh in-season blueberries and mozzarella (or even goat cheese), along with argula–all of which can be purchased at Colchester Neighborhood Farm. Use the leftover blueberry syrup to make a blueberry lemonade, to round out the perfect summer lunch.
Balsamic Blueberry Grilled Cheese Sandwich
2 slices of bread (I used sourdough)
Plenty of white cheese (I used Havarti, but lots of different cheeses would be good! Mozzarella, Monterey, Swiss, or Sharp White Cheddar would be yummy. I have been meaning to try goat cheese!)
Fresh spinach or arugala
1/2 cups fresh or frozen blueberries
1 tbs balsamic vinegar
1 1/2 tbs. brown sugar
1. In a small saucepan, combine blueberries, sugar and vinegar. Turn on medium heat and let come to a slow boil. Use a utensil to crush berries as you stir. After boiling for about 5 minutes, pour mixture into a mesh strainer and let the juice syrup separate from the solid berries. Save the syrup for cocktails, pancakes or both!
2. Spread blueberries onto a piece of bread, top with cheese, some spinach, then more cheese! Sprinkle with fresh ground pepper. Top with your other slice of bread and toast. Enjoy!