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Tomato, Mozzarella, and Blueberry Balsamic Grilled Cheese

30 Mins
Butter Bread
Made With
Butter Bread


8 Slices Martin’s Old-Fashioned Real Butter Bread

4 Tablespoons Butter

8 oz Fresh Mozzarella, sliced

2 Large Heirloom Tomatoes, sliced

Kosher Salt and Freshly Ground Pepper

For Blueberry Balsamic:

2 Cups Blueberries

2 Cups Balsamic Vinegar

1 Teaspoon Salt

Optional toppings:

Baby Arugula

Red Onion, thinly sliced

Fresh Basil Leaves

Serves: 4


Step 1

Prepare blueberry balsamic reduction by adding blueberries and vinegar to saucepan. Bring to boil, then reduce heat to low and simmer for 20 minutes, or until volume is reduced by half. Remove from heat, add salt to taste, and set aside.

Step 2

Meanwhile, slightly toast your Butter Bread so that it’s dried out but not browned.

Step 3

Spread ½ tablespoon of butter on one side of each slice of bread.

Step 4

On unbuttered side of Butter Bread, place two tomato slices, two ounces of mozzarella, two tablespoons of blueberry balsamic, and salt and pepper to taste. Add any desired optional ingredients.

Step 5

Top with another slice of Butter Bread, buttered side out.

Step 6

Pan fry sandwiches (in batches, if necessary) until both sides are golden brown. Enjoy warm.

Recipe adapted from: