I know, I know—I know.
Lately I’ve been obsessed with fruit-and-cheese combinations in grilled sandwiches. They’re simple, flavorful, and gorgeous on the plate. Best of all, they’re perfect when you want a satisfying meal for one.
The possibilities are endless: pick any fruit, pick any cheese, and you’ve got a winner. That’s the fun of it.
One note: if your partner is out of town, maybe don’t make three sandwiches at once. But then again, who am I to say? I ended up living on these sandwiches for days. When I bought a loaf of bread that morning it was so fresh it was still warm. I had grand plans, but then I found a dying container of blackberries in the fridge and a healthy basil plant on the counter, and I always have fontina in the cheese drawer—so the decision was easy.
I briefly considered turning this into a pizza, but the bread was too good to resist as a sandwich. Bread isn’t usually my thing, but this week was an exception.
Aside from surviving on fruit-and-cheese sandwiches, a little wine, some chocolate and yogurt-covered pretzels, I spent a few hours prepping meals for my husband while we missed each other this week. At the moment he was home with a fridge full of enchiladas, BBQ beer chicken, and toasted sesame salmon. He’ll probably enjoy them more than he misses me—his DVR is loaded with shows he loves, and peace and quiet at night is a luxury for him.
These sandwiches, however, are perfect solo food—no meat, just bright berries, fresh basil and gooey fontina. They’re ideal as a light meal or fancy snack: easy to make, elegant to serve, and wildly addictive when you’re flying solo.
Fontina + Blackberry Basil Smash Grilled Cheese Sandwiches
Makes 4 sandwiches
Ingredients:
- 1 loaf multigrain bread, cut into 8 thick slices
- 12 ounces fresh blackberries
- 12–15 fresh basil leaves, chopped
- 6–8 ounces fontina cheese, sliced
- 2 tablespoons olive oil
Instructions:
- In a large bowl, gently mash the blackberries with a fork until they’re broken down but still slightly chunky. Stir in the chopped basil. Be careful—blackberries can splatter.
- Heat a griddle or large skillet over medium-low heat.
- Place a slice of fontina on each bread slice, then add a few spoonfuls of the blackberry-basil mixture on top of the cheese.
- Brush the outsides of three bottom slices with olive oil and place them, oiled-side down, on the griddle. Top each with the remaining slices, brushing those tops with a little olive oil as well.
- Cook slowly over lower heat so the bread browns evenly and the cheese melts. Allow about 4–5 minutes per side, adjusting the time as needed for your stove and pan.
- Remove when golden and the cheese is melted. Serve warm and enjoy.
Lucky for me, I’m not particularly respectable—and these sandwiches are worth every indulgent bite.