1 punnet of (extremely expensive) blueberries, lashings of locally produced goats cheese, nuts and seeds, and herbs from my garden – this is how I tricked out my mid-week lunch. Sandwiched between two thick pieces of wholemeal grainy sourdough, this particular Panini combines the comforting pleasure of a grilled cheese sandwich with a zingy kiss of fresh blueberries and earthy herbs. What could be better?
½ cup fresh blueberries
½ cup goats cheese
Flaky sea salt
Juice and zest of 1 small lemon
¼ cup mixed seeds and nuts, lightly toasted – I used sunflower seeds, pumpkin seeds, and pinenuts
4 thick pieces of wholemeal grain sourdough
A little butter, for greasing
In a small bowl, combine the blueberries with the lemon juice. Toss to coat.
Place the four pieces of bread on a work surface and slather with the goats cheese. Sprinkle with fresh thyme and rosemary. Place half the blueberries on one piece of bread and the other half on another piece. Scatter the seeds and nuts over the blueberries, along with the zest of the lemon and season with salt. Take the pieces of bread with only a layer goats cheese and place one on each of the blueberry-stacked pieces of bread. Gently press down.
Melt a little bit of butter along with some olive oil in a frypan over medium heat. Add the sandwiches one by one. Cook on each side for about 3-4 minutes, pressing down on them with something heavy, until the bread is golden and the centres are lovely and gooey. Repeat with remaining sandwich.
Slice and serve immediately.