1 tbsp balsamic vinegar
100g soft gorgonzola
1 cup rocket
4 thick slices sourdough
Heat a small saucepan over medium heat and add the blueberries and balsamic vinegar. Cook for about 5 minutes until reduced.
Spread two pieces of bread with some gorgonzola and top with rocket. Spoon the blueberry mixture over the top of each, then top with another slice of bread.
Heat a sandwich press and place the sandwiches inside. Cook until crispy and toasted.