Blueberry Grilled Cheese

I personally do not like to make grilled cheese in a pan or skillet because I always burn one side of the bread waiting for the cheese to melt. I have yet to find a solution to this, though I do know adding just a little bit of water to the skillet helps prevent browning of bread too fast. My newest secret to the perfect grilled cheese is assembling the sandwich and then wrapping it tightly in foil to cook on my flattop stove. It is perfect every time.

Ingredients: 2 pieces of your favorite bread 1 handful of arugula (or substitute your favorite green) 1 tbsp. softened butter 1 handful of mashed blueberries 2 pieces of your favorite creamy cheese (I personally like Havarti) Optional: caramelized onion

Instructions: Preheat the stove or skillet on medium heat. While the stove or cooktop is preheating assemble your sandwich. Place a handful of blueberries in a bowl and gently mash them with the back of a spoon or for depending on your desired texture. Spread ½ a tablespoon of butter on each piece of bread. Place the butter-side down, place one piece of cheese and the handful of arugula on one piece of the bread. On the other piece of bread, with the butter side down, place a piece of cheese and the blueberry mash. I put the cheese closest to the bread because it serves as a “glue” to hold the sandwich together.

Skillet method: Oil the skillet. Place the sandwich in the skillet and cook until the cheese on the inside melts. To prevent burning flip every minute to two minutes.

Cooktop method: Wrap the sandwich in foil making sure it is completely enclosed. Cook until the cheese melts, flipping when halfway melted. For me total grilling time is about 5 minutes.

Enjoy!