There’s just something about those grill marks on a sandwich that makes this foodie heart of mine melt, swoon, and… OK wait, did you say goat cheese?!
After mixing blueberry and basil into pies and smoothies, the only logical progression would be into lunch, and melted into creamy dreamy goat cheese.
I used frozen wild blueberries since they tend to be sweeter, and since they’re a bit smaller than conventional berries, I can fit more of those sweet jewels per square inch of my bread. Plus as a Mainer at heart, ( I love you Portland!) I feel it’s obligatory to use the gems of our homeland, but foraging off a blossoming bush on the roadside of a winding back road along the ocean will just have to wait until next time.
It’s creamy. It’s sweet. Herbaceous. And grilled! This sandwich is putting it all out there for you.
Money-Saving Tips for this Panini Sandwich
- Buy in bulk. Bigger bags of frozen blueberries, as well as whole goat cheese (non-crumbled) are more cost effective options.
- Purchase a bunch. Pre-packed basil tends to be more expensive because of packaging. If you can buy a loose bunch, they tend to be less expensive.
Blueberry, Basil and Goat Cheese Panini Sandwich
- 2 slices bread (I used multigrain)
- ½ cup frozen wild blueberries, thawed and drained
- 2 ounces goat cheese, softened
- 2 tablespoons fresh chopped basil
- Preheat panini press or skillet to medium heat.
- Spread both slices of bread evenly with goat cheese.
- Top one slice with thawed and drained blueberries.
- Sprinkle with basil, and top with remaining bread.
- Spray skillet or press with cooking spray, and add sandwich.
- Cook for 1 to 2 minutes. If using skillet, flip sandwich and cook an additional 1 to 2 minutes.
- Remove from heat and serve.
Can be made gluten-free by using any gluten-free bread. Fresh blueberries can be used in place of frozen.