Creamy goat cheese, wild blueberries, and fresh basil combine into this irresistibly easy Blueberry Basil & Goat Cheese Panini Sandwich.
this post was first published in 2016, but has since then been updated.
It’s no mystery that 98.5% of the time, I am a salad girl. AKA pile leftovers, full on meals, the kitchen sink over a bed of greens…salad. Ever since I
started dating married a guy that had dreams of opening a deli, sandwiches have since become our thing. Whenever we go exploring, or out for lunch, we’re looking for the place with the fattest, most impressive looking sandwiches. The best kind of all? Pressed sandwiches. WITH GOAT CHEESE.
What makes this panini sandwich delicious and healthy
- whole wheat bread
- goat cheese
- frozen blueberries
- fresh basil
How to make this sandwich
On two slices of whole wheat bread, spread an ounce of softened goat cheese on each. Top one slice with 1/2 cup frozen blueberries that have been thawed and drained, and sprinkle the other slice with 2 tablespoons of chopped fresh basil.
Sandwich the slice with chopped basil on top of the slice topped with blueberries. Heat a panini press or large skillet to medium-high heat. Add sandwich, and cook for 5-7 minutes in a panini press (or 1-2 minutes per side in skillet) until golden brown. If cooking in a skillet, you can weigh down the sandwich with a heavy skillet, or plate topped with a large can to get the pressed effect.
- Make sure goat cheese is softened to help it spread easier onto the bread.
- You can also make this with fresh blueberries. I would smash 1/2 cup of fresh blueberries in small bowl before adding to bread.
- To make vegan-friendly, use a vegan bread (not made with any eggs, dairy, or honey) and swap out goat cheese for a plant-based cream cheese.
Can I make this panini sandwich with fresh blueberries?
Yes! Use the same amount of fresh blueberries as you would frozen. I would simply smash down in a small bowl before adding to your bread.
Can I make this without a panini press?
Yes! Most of the time, I don’t take the effort to break out my panini press to make this. Use a large skillet over medium-high heat, and cook each side for 1-2 minutes. To get the “press” I simply press down the sandwich with a cast iron skillet, but you can also do it with a plate and a heavy can.
Can I make this vegan-friendly?
Certainly. Make sure you are using a vegan-friendly bread (made without any dairy, eggs, or honey), and swap out the goat cheese with a plant-based cream cheese.
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.
Did you make this recipe? Leave me a comment & a rating to let me know how it came out!
more sandwich recipes:
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Creamy goat cheese, wild blueberries, and fresh basil combine into this irresistibly easy and vegetarian-friendly Blueberry Basil & Goat Cheese Panini Sandwich.
- 2 slices whole wheat bread
- 1/2 cup frozen wild blueberries, thawed and drained (or fresh blueberries)
- 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 1-2 minutes. If using skillet, flip sandwich and cook an additional 1-2 minutes, or until sandwich is golden brown.
- Remove from heat and serve.
* nutrition information estimated.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Sandwich
- Method: Grill
- Cuisine: American
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 18
- Sodium: 379
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 6
- Protein: 16
- Cholesterol: 40
Keywords: Sandwich, Panini, Blueberry, Goat Cheese, Basil, Vegetarian, Lunch