Tuesday, September 8, 2015

Balsamic Blueberry and Spinach Grilled Cheese

This grilled cheese was just happenstance; I was alone for dinner, was browsing Pinterest for menu ideas for next week and chanced upon this recipe.  I had every ingredient!  Hooray!
Let me tell you, this was goooood.  Before you say, "Wait! Blueberries and balsamic and spinach and cheese?  Together?!" stop, this was great.  The sweetness from the blueberries and sugar combined with the acidity of the vinegar and the creaminess of the cheese make for one dynamite dish.  It came together in about ten minutes and I didn't have to turn on my oven in the midst of this Philly heat wave.  Perfection!

Balsamic Blueberry and Spinach Grilled Cheese
Full disclaimer- I was going to say that I wanted you to be able to see the spinach and that's why I bit into my sandwich, but really I kind of burnt it and I bit off the blacker parts.  Whoops!

Balsamic Blueberry and Spinach Grilled Cheese

2 slices of bread (I used sourdough)
8 slices of cheese (I used an even amount of both sharp white cheddar and monterey jack)
1 cup Fresh spinach (it will seem like a lot when you put it on, but I promise it's not)
1/2 cups fresh or frozen blueberries
1 Tbsp. balsamic vinegar
1 1/2 Tbsp. brown sugar
1/2- 1 tsp. butter

In a small saucepan, combine blueberries, sugar and vinegar over medium heat. Let the mixture 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.  (If you don't have a mesh strainer, I used a slotted spoon and that worked fine!)
Spread blueberries onto a piece of bread, top with half the cheese, then spinach, and then the rest of your cheese! Sprinkle with fresh ground pepper. Top with your other slice of bread.
Over low heat, melt 1/2 tsp. of butter.  Once melted, add your sandwich.  Once the bread is golden brown (unlike mine!), flip over and grill the other side until golden brown.  If you have no butter left in the pan when you flip you can melt your other 1/2 tsp. of butter before re-adding the sandwich.

Recipe adapted from Amanda K. by the Bay