Sammich Saturday: Fontina & Blackberry-Basil Smash Grilled Cheese

I think it's official that I've lost my mind. I am up at 6am on a Saturday so that I can go RUN. Have I mentioned before that I hate running? And waking up early? But, as much as I hate those two things, I hate the extra pounds I'm carrying around even more. So, I decided to take this whole exercise thing to a new level. I'll still hit the gym a few days a week, but I'll also be running with a group every Saturday morning and taking private yoga lessons with T (courtesy of Mr. T for our birthdays) for 7 Sundays starting in September.Yep, I have definitely lost my mind. But as long as the weight goes with it, I'm good ;)

I'm not usually one to fancy up a grilled cheese - I like the plain old, original kind. But I've seen a few variations over the past few months that I just couldn't overlook. And since I looooooooovvvvvveee blackberries and fontina, this one just had to happen.  I'll take just about any reason to eat blackberries...just you wait and see what I share with you tomorrow!! You'll want to marry me. 

Anywho...the blackberries and basil smashed together are perfect mixed with the gooey, melted fontina between two toasty pieces of bread. I gobbled this up, and even shared a few bites with baby C, who has now learned the sign for "more" and kept using it repeatedly. Imagine his displeasure when it was all gone. Oops. If a 17 month old will eat this fancy grilled cheese, I think that is a pretty clear indicator of how yummy it really is!! He's a bit of a picky eater, if that means anything to you. 

Get ye to the store and pick up the ingredients and indulge a bit for lunch today!

Fontina & Blackberry-Basil Smash Grilled Cheese

Source: How Sweet It Is

Ingredients 

• 8 thick slices of multi-grain bread
• 12 oz fresh blackberries
• 12-15 fresh basil leaves, chopped
• 6-8 oz fontina cheese, sliced
• 2 tablespoons olive oil

Preparation

1. In a large bowl, carefully mash the blackberries with a fork and stir in chopped basil. 
2. Heat a large skillet over medium heat.
3. Cover 4 slices of the bread with slices of the fontina, then add a few spoonfuls of the blackberry mixture on top. Place the remaining 4 slices of bread over the tops, and brush with olive oil. 
4. Carefully flip the sandwiches to place them oiled-side down in the skillet, and brush the other side with olive oil. 
5. Cook for 3-4 minutes per side, until golden brown and slightly crispy, and the cheese is melted and ooey-gooey good! Be careful when flipping, so you don't lose all the blackberry goodness!