Blueberry Grilled Cheese Sandwich
½ Cup fresh blueberries
1 Tablespoon balsamic vinegar
1 ½ Tablespoon brown sugar
Pinch of salt
2 slices of White or potato bread
2 Tablespoons Unsalted butter
Sliced white cheese (Havarti, Mozzarella, Monterey Jack, Sharp White Cheddar or Emmental)
Fresh arugula or basil leaves
Fresh cracked black pepper
In a small pot, combine blueberries, sugar and vinegar. Cook over medium. Use a sturdy whisk or potato masher to lightly crush the blueberries. Bring mixture to a boil, turn heat down, allow mixture to simmer for about 5 minutes. Cook until mixture is thick and jam like. Cool for ten minutes in pot before using.
Spread blueberries onto a piece of bread, top with cheese, arugula or basil, then more cheese. Season with fresh ground pepper. Top with the second slice of bread.
Place a cast iron pan or skillet over medium heat. Add one tablespoon of butter and allow to melt before adding the assembled sandwich. Griddle sandwich one side before adding the remaining tablespoon of butter and flipping sandwich over to the second side. Toast sandwich in the pan until both sides are golden brown and cheese is melted. Slice in half and serve immediately!
California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.