Pimento Grilled Cheese Sandwiches

Add balsamic vinegar, agave, 2 tbsp olive oil, a pinch of salt and pepper to a large bowl. Whisk the balsamic vinaigrette. Add dried blueberries and set aside. (4-serving meal: use 4 tbsp olive oil) TIP: If you like a less acidic dressing, add less vinegar.

Add red piquanté peppers, shredded cheddar, cream cheese, and romesco to a medium bowl. Stir the pimento cheese until well combined.

Place half the sourdough slices on a flat surface and divide pimento cheese between the slices. Add a thin layer of spinach leaves on the cheese and top with remaining bread slices to close the sandwiches.

Heat 1 tsp olive oil in a large nonstick skillet over medium-high heat. Add sandwiches and cook until golden brown, 2 to 3 minutes per side. (4-serving meal: use 2 tsp olive oil) TIP: If the pan seems dry, add another 1 tsp olive oil before flipping.

Add remaining spinach, walnuts, and a pinch of salt and pepper to the bowl with the blueberry balsamic vinaigrette. Cut the pimento grilled cheese sandwiches in half and serve with blueberry balsamic spinach salad. Bon appétit!