Serves: 2

• 4 tablespoons (1/2 stick) salted butter
• 4 slices crusty whole-wheat or sourdough bread
• 4 tablespoons blueberry jam, store-bought or homemade (recipe follows)
• 4 tablespoons natural creamy or crunchy peanut butter
• 2 slices sharp cheddar cheese

Using three tablespoons of the butter, coat one side of each bread slice. Spread the non-buttered side of two pieces with jam. Spread the non-buttered side of the other two pieces with peanut butter. Place a slice of cheddar on the peanut butter sides and close up the halves to make sandwiches.

Melt the remaining tablespoon of butter in a medium skillet over medium heat. Add the sandwiches and cook for 2-3 minutes per side, or until the bread is golden brown and the cheese has melted. Serve immediately.

Quick Blueberry Jam

Makes 2 cups

• 3 cups fresh blueberries
• 1/4 cup packed light brown sugar
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh lemon juice
• Pinch of kosher salt

In a medium saucepan, combine the blueberries, sugar, vinegar, lemon juice, and salt. Cook over high heat, mashing the fruit with a potato masher or fork, until the berries have released their juices. Reduce the heat to medium-high and cook, stirring occasionally, for 15 to 20 minutes, until the mixture has thickened. Let cool and then transfer the jam to a clean glass jar. Store in the refrigerator for up to one month.