Fruit on a sandwich is underrated and this panino proves it. Sliced ripe peach, fresh blackberries, aged sharp cheddar, goat’s milk feta, basil, and honey pressed between seedy bread on a grill or panini press. The heat softens the fruit and melts the cheeses into each other. The cheddar goes sharp and stretchy while the feta gets creamy. Honey drizzled inside before pressing caramelizes against the hot bread.
Seedy bread matters here. The seeds and grains add crunch that holds up against the soft fruit and melted cheese. White bread would collapse. The basil goes in fresh, not cooked, right before closing the sandwich so it wilts from residual heat rather than burning on the press. This is August lunch, right here.
Tips for Pressing a Panino with Fruit
Slice the peach thin
Thick peach slices do not heat through and slide out of the sandwich when you bite. Cut them 5 mm (1/4 inch) thick so they soften fully during pressing.
Arrange them in a single layer, not piled. Overlap slightly if needed to cover the bread. A flat, even layer melts into the cheese better than a heap.
Press on medium heat, not high
High heat burns the bread before the cheeses melt and the fruit warms. Medium heat gives you 3 to 4 minutes per side, which is enough for everything to come together.
Press firmly but not so hard that the fruit squeezes out the sides. You want compression, not extraction.
Peach and Blackberry Summer Panino
- Total Time: 10 minutes
- Yield: 1 sandwich
- Diet: Vegetarian
Description
A delightful sandwich combining fresh summer fruits with sharp cheddar and tangy feta, perfect for a seasonal treat.
Ingredients
- 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 ounce aged sharp cheddar cheese (thinly sliced)
- 1 ounce goat's milk feta cheese
- 2-3 fresh basil leaves
- Drizzle of honey
Instructions
- Preheat a panini press or skillet over medium heat.
- Assemble the sandwich by layering the peach slices, blackberries, cheddar, and feta between the bread slices.
- Add basil leaves and drizzle with honey.
- Grill the sandwich in the panini press or skillet until the cheese is melted and the bread is golden brown.
- Serve immediately.
Notes
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.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 15
- Carbohydrates: 40
- Fiber: 4
- Protein: 12
Frequently Asked Questions
Can I use a different fruit?
Pear works well in fall. Figs are excellent if you can find ripe ones. Fruit, aged cheese, fresh cheese, and honey is the framework. Swap the fruit by season.
What if I do not have a panini press?
Use a heavy skillet on the stovetop. Place the sandwich in a regular skillet and press another heavy skillet on top. Flip once after 3 to 4 minutes.
Can I skip the feta?
The feta provides a tangy contrast to the sweet fruit and honey. Without it, add a thin layer of cream cheese or ricotta to maintain that tang.
