Blueberry Basil & Goat Cheese Panini
A crunchy, tangy sandwich featuring creamy goat cheese, sweet-tart blueberries, and fresh basil tucked between toasted ciabatta, perfect for a light lunch or dinner.
Ingredients
Main Ingredients
- 2 slices slices of ciabatta or sourdough bread Recommended for structure
- 2 oz soft chèvre goat cheese Creamy and tangy
- 1/4 cup fresh blueberries Use ripe, firm berries
- 4-6 leaves fresh basil leaves Torn
- 1 tbsp honey Optional — balances the tang
- olive oil For grilling; or melted butter if you prefer richer flavor
Instructions
Preparation
- Preheat a panini press on medium or warm a skillet over medium heat.
- Spread the goat cheese evenly over one slice of bread.
- Scatter blueberries and torn basil leaves over the goat cheese. Drizzle honey if desired.
Grilling
- Place the second slice of bread on top and brush the outside of both slices lightly with olive oil.
- Grill the sandwich in the panini press or skillet for 2-3 minutes per side until golden and the cheese is softened, or until golden and warm through (about 3-5 minutes) in a press.
- Let the sandwich rest for a minute, then slice and serve warm.
Notes
For best results, serve immediately while the goat cheese is soft and the bread is crisp. Can be paired with light salads or soup. Store leftover components separately; grilled panini can be kept in an airtight container for up to 2 days.