This evening before dinner, I stood at the kitchen sink and watched out the window as the day’s shadows crept across my yard. It was only weeks ago that I stood at this same spot marveling at how bright it was at six in the evening. The kids had just been released from school and summer stretched before us, seemingly endless. Yet here I stand, just days before school starts up again. Soon our lives will revolve around the ringing of first bell and the release of students as they tumble across the lawn at the end of school day. After school, it’s a chaotic symphony of homework, chores, burning energy and dinner before the evening crescendos into bedtime routine.
The days are getting shorter at a time when we so desperately want to stretch minutes into hours. When every last task must be completed before the beginning of the school year. When every ounce of summer must be wrung from the few short days we have left. Tomorrow we will wake up bright and early, even earlier than we will rise for school, so that we can fit in one last day at the zoo with friends.
But today, I stand here preparing one of our last easy summer meals. Something we can eat while we visit the park behind our house, something a little strange. It’s a recipe that made my daughter wrinkle her nose at first. She pokes the block of cheese to my right as it rests on the cutting board and informs me that it stinks. “It does, but the tastiest cheese usually stinks,” I reply back. She would be singing a different tune as she took her first bite into what Hellman’s calls a “strangewich”, a simple recipe that’s a little odd, but tastes absolutely amazing.
- 1 cup fresh blueberries
- 1 tsp. granulated sugar
- 2 Tbsp. Hellmann’s or Best Foods Mayonnaise
- 4 slices sourdough bread
- 4 ounces sliced Gruyere cheese
Toss blueberries with sugar in small saucepan and cook over medium-high heat, mashing occasionally with a fork, until slightly thickened, about 5 minutes. Set aside.
Evenly top 2 bread slices blueberry mixture and cheese slices. Top with remaining 2 bread slices.
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TIP: For perfectly crispy results, spread outside of sandwiches evenly with Hellmann’s Real Mayonnaise.
Cook sandwiches in large nonstick skillet over medium heat, turning once, until golden brown and cheese is melted, about 5 minutes.
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As usual, mom was right. Who doesn’t want to try a bite of a sandwich dripping with blueberry sauce and Gruyere cheese? It’s easy to get past the strange sounding combination when your dinner looks like this! It’s just one of the many fun, delicious and simple-to-make Strangewich recipes that Hellmann’s and Kroger have teamed up to create. You can check them all out here and try something strange for dinner before the school year starts. Who knows, maybe it will become your new back to school tradition!
Post sponsored by Mirum Shopper but all opinions are my own.