Blueberry Basil Goat Cheese Grilled Cheese Sandwich Recipe

I never would have guessed a goat cheese sandwich could be so bright and vibrant; fresh basil, juicy blueberries and a drizzle of honey pressed between crisp grilled bread have me planning it for every summer gathering.

I never thought this grilled cheese would upend my lunch choices, but it did. The tang of goat cheese against bursts of fresh blueberries feels almost wrong in the best way, like a Blueberry Sandwich crashed into a Goat Grilled Cheese.

I kept telling myself it was a one-time thing, but then I made it again, and again, because the contrast is addictive. And yeah, it’s not perfect, but that’s kind of the point, right?

Don’t worry about perfection, you don’t need to press it flat or make it pretty, just go for the contrast and enjoy.

Ingredients

• Crusty bread gives carbs and fiber, toasts nicely and adds chew
• Tangy, creamy goat cheese, decent protein and calcium, it’s rich but not heavy
• Sweet tart blueberries, full of antioxidants and fiber, bright fruity pop
• Basil leaves add herbaceous, peppery freshness, aromatic oils boost flavor
• Honey brings natural sweetness and simple carbs, balances tang of cheese
• Butter adds richness and crisp crust, high in calories but so tasty
• Lemon zest adds bright acidity and fragrance, lifts flavors and cuts richness

Ingredient Quantities

• 4 slices sourdough or country bread (about 8 oz)
• 4 oz goat cheese (chevre), softened
• 1/2 cup fresh blueberries
• 8 to 10 fresh basil leaves, torn or sliced
• 1 to 2 tbsp honey
• 2 tbsp unsalted butter, softened
• 1 tsp lemon zest (optional)
• pinch kosher salt
• freshly ground black pepper, to taste

How to Make this

1. Mash about half the blueberries lightly in a small bowl so they release some juice, leave the rest whole; toss them with a pinch of kosher salt and set aside.

2. In another bowl, stir the softened goat cheese with 1 tbsp honey (use 2 if you like it sweeter), the optional lemon zest, and freshly ground black pepper to taste until smooth and spreadable.

3. Spread the goat cheese mixture evenly on two slices of bread. Spoon the mashed and whole blueberries over the cheese, distributing them so each bite will have some fruit.

4. Tuck torn basil leaves over the blueberries, about 4 or 5 leaves per sandwich, pressing gently so they nestle into the cheese. Close with the remaining bread slices.

5. Spread the softened butter evenly over the outsides of both sandwiches (use about 1 tbsp per sandwich) so they brown nicely in the pan.

6. Heat a nonstick or cast iron skillet over medium-low heat. When hot, add the sandwiches and cook slowly so the cheese warms through without the bread burning, about 3 to 4 minutes per side. Press down lightly with a spatula or a heavy pan to help everything meld.

7. If using a panini press, preheat and grill the sandwiches until golden and the goat cheese is soft, roughly 3 to 5 minutes depending on your machine.

8. Remove from the pan, let rest a minute so the filling sets up a little, slice in half, drizzle a touch more honey if you want, and serve right away.

Equipment Needed

1. Small bowl for mashing about half the blueberries
2. Medium bowl for mixing the goat cheese, honey and lemon zest
3. Fork or small potato masher to crush the berries (or both if you like)
4. Butter knife or spreader to butter the bread and spread the cheese
5. Serrated knife to slice the bread cleanly
6. Cutting board for bread and basil, dont forget to wipe it after
7. Nonstick or cast iron skillet or a panini press for grilling the sandwiches
8. Sturdy spatula to press and flip while they brown
9. Measuring spoons (tablespoon and teaspoon) for honey, butter and zest

FAQ

Blueberry Basil Goat Cheese Grilled Cheese Sandwich Recipe Substitutions and Variations

• Goat cheese (4 oz): ricotta (same creamy texture but milder, add a pinch of salt), cream cheese (richer and stickier, use a bit less), or feta (crumbly and saltier, use about 3 oz and skip extra salt).
• Fresh blueberries (1/2 cup): halved strawberries or raspberries (similar bright fruit acidity), or fig/apricot jam (use 1 to 2 tsp for a jammy, spreadable sweetness).
• Fresh basil (8 to 10 leaves): baby spinach (mild and holds up when warmed), arugula (gives a peppery bite), or fresh mint (brighter and sweeter, good if you want a different herbal note).
• Honey (1 to 2 tbsp): maple syrup (swap 1:1, a bit earthier), a fruit jam (apricot or fig, use sparingly), or a light balsamic glaze (use just a drizzle for tang and depth).

Pro Tips

1. Toast the bread first so it wont get soggy from the blueberry juice, even a quick dry toast in the pan or toaster for about 30 to 60 seconds a side makes a big difference.

2. Warm the goat cheese a little before spreading so it goes silky and melts better, put the cheese in a bowl over warm water or microwave for 8 to 12 seconds or stir in a tablespoon of cream or milk if you want it super smooth, it also stops the cheese from getting grainy.

3. Let the blueberries macerate with the honey and lemon for 10 to 15 minutes if you have time, that brings out more sweetness and juice, but save some whole berries for pops of texture.

4. Cook slowly on medium low heat and press very gently so the cheese softens without burning the bread, if you got a cast iron pan watch the temp and use clarified butter or less butter to avoid smoking, and try adding a tiny splash of balsamic or a little extra honey after cooking for a nice sweet tang.