Gourmet Blueberry Grilled Cheese in 30 Min

Instructions:

1. Combine the blueberries, balsamic glaze, water, lemon zest, and thyme in a small saucepan over medium heat. Simmer 8 to 10 minutes until the berries have burst and the liquid is thick and syrupy.
2. Lay out your four slices of sourdough and spread a thin, even layer of Greek yogurt on one side of each slice.
3. Flip two slices over so the yogurt side is down. Divide half of the Gruyère and Havarti across these two slices. Top with a generous spoonful of the blueberry reduction, then add the remaining cheese on top of the berries.
4. Place the sandwiches in a cold skillet, then turn the heat to medium low. Cook for 4 to 5 minutes until the bottom is golden brown and sizzles softly.
5. Carefully flip each sandwich using a wide spatula. Press down gently with the back of the spatula to encourage the cheese to bond with the bread.
6. Cook for another 4 minutes until the second side is crisp and the cheese is visibly oozing from the edges. Remove from the heat and let them rest on a wire rack for 2 minutes.
7. Slice the sandwiches on a diagonal. Listen for the shatter of the crust as the knife goes through. Sprinkle with a tiny pinch of flaky sea salt while still hot.