When it's hot and humid and steamy outside, grabbing a grilled cheese sandwich for dinner may not seem like an obvious choice, but hear me out. This blueberry balsamic grilled cheese is exactly what you need on the menu this season. Stuffed full of fresh fruit, it actually tastes like summer. And I can't think of anything better than that.
The other perk to this masterpiece is that it's customizable — which makes it perfect for just about everybody. Doesn’t it seem like everyone has some sort of gluten-dairy-soy-everything aversion these days? What about the rise in people who judge flavor, texture, aroma, and so much more in every bite they take? The key to keeping everybody happy is versatility. Luckily for you, this recipe can be crafted in several ways: whether you substitute bread for a toasted crostini, nix the goat cheese, or roll everything into a lettuce wrap, the possibilities cater to any palate or restrictions.
So go ahead, grab your skillet, and get to work on making your favorite food (grilled cheese) even more delicious. Oh, and P.S. — adding any extra blueberries you have to a glass or pitcher of water makes for a sweet, subtle flavoring. Just leave in water for five to 10 minutes, and voila!
- 2 thick slices of bread (I used a super doughy challah — egg bread)
- 1/2 pint blueberries
- 2 oz. goat cheese
- 1 tbsp. balsamic vinegar
- 2 tbsp. packed light brown sugar
- 1 tbsp. butter
- Medium skillet
- Serrated knife
- Butter knife
- Strainer spoon
1. In a medium skillet, combine 1/2 tbsp. butter, blueberries, and sugar. Stir until sugar dissolves for about five minutes over medium heat. Press down on blueberries with the back of the spatula to release more juices.
2. Cut bread using a serrated knife into two generous slices. Spread 1/4 inch of goat cheese with a butter knife onto one side. Using a strainer spoon, add on blueberries. Close the sandwich.
3. Place remaining butter on a clean skillet, and turn heat onto medium. Let your grilled cheese sit for about four minutes, or until golden brown. Flip and repeat.
4. Drizzle with balsamic. Enjoy!
Images: Public Lives, Secret Recipes (5)