A twist on grilled cheese

Balsamic Blueberry Grilled Cheese Sandwich
2 slices your choice of bread
4 oz sliced Havarti cheese
1 oz fresh spinach
½ cups fresh blueberries
1 tbsp balsamic vinegar
1 ½ tbsp brown sugar
4 tbsp butter (softened)

1. In a small saucepan, combine blueberries, sugar, and vinegar. Turn on medium heat and let come to a slow boil. 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. Save the syrup for cocktails, pancakes, or both!
2. Spread blueberries onto a piece of bread, top with cheese, some spinach, then more cheese! Top with your other slice of bread and toast.

Caramelized Pineapple Grilled Cheese with Honeyed Walnuts

Caramelized Pineapple Grilled Cheese
6 (1/4-inch thick) slices of fresh pineapple
8 slices of your choice of bread
8 tsp unsalted butter
8 slices of pepper jack cheese
8 slices mozzarella cheese

1. Cut each pineapple slice in half. Preheat a large, dry nonstick skillet over medium to medium-high heat. Add the pineapple slices and cook until slightly softened and browned in spots, about 2 minutes per side.
2. Spread 1 teaspoon butter on 1 side of each slice of bread.
3. Place 4 slices of bread (butter side down) on a cutting board. Place 2 slices of pepper jack cheese on top of each, and then top each with 3 slices of caramelized pineapple and 2 slices of mozzarella cheese. Place the remaining slices of bread on top (butter side up).
4. Grill the sandwiches in a large skillet over low heat until the cheese is melted, and the bread is golden on both sides.
5. Serve the sandwiches hot along with the honeyed walnuts to spoon on top

Honeyed Walnuts
4 tbsp chopped walnuts
3 tbsp honey
1 - 3 tsp water

1. Add the walnuts, honey, and enough water to slightly thin it out to small saucepan.
2. Bring up to a simmer over medium heat and cook 1 minute.

Prosciutto Provolone Fig Grilled Cheese
8 slices sourdough bread
4 tbsp butter (softened)
10 oz jar fig spread
8 slices provolone cheese
16 slices prosciutto (½ lb)
8 slices cheddar cheese
½ cup fresh arugula

1. Butter each piece of sourdough bread on one side with about ½ tbsp of butter.
2. On the other side of each piece of bread, spread about 2 tbsp of fig spread.
3. On four of the slices of bread, place two slices of provolone cheese, two slices of prosciutto, two slices of cheddar cheese, a little arugula, then top with two more slices of prosciutto.
4. Sandwich the other pieces of bread on top with the fig spread facing down.
5. Place in a large skillet or in a panini press for 3-4 minutes per side, or until the cheese is melted and the bread is crispy brown on the outside.