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Grilled Cheese Gone Wild

August 18, 2015

One of the top comfort foods around is the simple grilled cheese. It’s what Mom made for lunch with a steaming bowl of tomato soup, on a chilly fall day. Lately the grilled cheese has gone full scale gourmet, switching out American cheese for it’s fancier French sisters and tangy German brothers. With a glut of wild blueberries on hand, some spinach donated by the visiting vegetarian, a few slices of creamy Havarti and my favorite Muenster begging to be used, Grilled Cheese Gone Wild was born.A great combo encased between a hearty whole grain, you  almost might  consider it healthy!

3/4 C. blueberries

1 1/2 T. balsamic

1 T. brown sugar

4 slices dense bread, a whole grain or sourdough

4 slices of cheese- we used 2 Havarti and 2 Muenster- a perfect combo of creamy and a nice “bite”

2 handfuls cleaned dried spinach, stems removed

fresh cracked pepper to taste

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In a small pan, simmer the blueberries, balsamic, and brown sugar until the blueberries begin to burst. Smash them down a bit, to extract more juice. Simmer 5-7 minutes. Remove from heat to a mesh strainer and  push out most of the juice.This will leave you will a thick, tangy berry paste.Save the juice! Use it to flavor water, as a pancake syrup,  or do as we did, drizzle over some fresh watermelon – divine!

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On low heat, warm a frying pan large enough to hold two slices of bread. Butter one side of two slices of bread and put them face down in the pan. Spread one half of the blueberry balsamic paste on each,and cover with one slice of cheese.

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Top with the spinach and the other slice of cheese. Add a few generous turns of cracked pepper.

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It even looks  good just like that!

Butter the other two pieces of bread on one side. Lay the unbuttered side on top of the cheese.

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I recommend leaving it on low to brown, about 5 minutes,. Peek at the bottom, and when browned carefully flip over. Continue cooking on the other side until the cheese is nice and melty, and the bottom side of bread is browned.

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Slice in half  and serve. The blueberries should just be an accent to this ooey, gooey yummy creation. The spinach and the black pepper are the perfect balance to this sweet and tangy twist of an old favorite.

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That is serious goodness.

~ Enjoy~

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