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Peach and Blackberry Summer Panino

Peach and Blackberry Summer Panino

A Peach and Blackberry Summer Panino is the perfect way to take advantage of fresh, summer fruits while they are still in season.

Peach and Blackberry Summer Panino

I cannot believe I have not shared a recipe with either blackberries or peaches yet! I am also behind on the tomato, cucumber, pepper, and eggplant front too. Oh, and corn. Oh me, oh my. These are just some of my favorite things about summer, and I have been a little selfish keeping these things to myself. You see, I always get a bit torn between eating the juicy, summer fruits like these tart blackberries and sweet peaches in their uncooked virgin state and then actually cooking with them. I sometimes feel like they should be appreciated as nature intended them to be- simply washed and maybe sliced, as in the case of the peaches.

But then I go and make something like this amazing sandwich, combining these fruits with an aged sharp cheddar and a tangy, salty goats’ milk feta. Add a little basil for an unbelievable aroma and fresh taste, and a drizzle of honey to bring it all together. One bite, and I wonder why I have not been cooking with these little summer jewels all along.

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This recipe is for one, but it is really just a template and the proportions I used. Feel free to make a whole bunch of them to share with your friends and family. If you are not a vegetarian, this would be delicious with a little ham- even better if you can find some from some friendly, local farmers. But it really is quite tasty as written.

Emily Watson
Course Primi
Servings 1 sandwich


  • 2 slices of your favorite bread I used a seedy multi-grain
  • 1/2 small peach thinly sliced
  • 4-5 blackberries sliced in half
  • 1/3 cup grated aged sharp cheddar cheese I used Cabot Extra Sharp
  • 1/4 cup crumbled goats' milk or cow's milk feta
  • 2-3 basil leaves roughly torn
  • 3/4 teaspoon local honey
  • extra-virgin olive oil for drizzling


  • Preheat a panini press.
  • Assemble the sandwich. Drizzle one side of both pieces of bread with olive oil. Flip one slice over so that olive oil side is down.
  • Layer on the cheddar cheese, then peaches, halved blackberries, basil, and feta. Drizzle with the honey. Place the other slice of bread, olive oil side up on top.
  • Move the sandwich to the panini press, and carefully close the top down, being sure not to smush all of the ingredients out of the side.
  • Grilled for 4-5 minutes or until cheddar has melted and bread is golden brown. Enjoy!


If you do not have a panini press, heat a cast iron skillet over medium heat. When pan is hot and sandwich is ready, add sandwich to skillet and place a plate on top of the sandwich to weigh it down, grill for 3-4 minutes. Flip carefully, returning the plate to weigh sandwich down and cook until bread is toasted on both sides. Cook for 3-4 minutes.


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