Ingredients
Scale
- 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)
Instructions
- 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!
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.
- Category: Primi