Blueberry Grilled Cheese (Print Version)
# Ingredients:
→ Bread
01 -
4 pieces of sourdough slices
→ Spread
02 -
1 tablespoon of vegan butter or plant-based mayo
→ Filling
03 -
1 cup of plant-based ricotta
→ Blueberry Compote
04 -
1 tbsp of fresh lemon juice
05 -
2 teaspoons cornstarch (optional)
06 -
2 spoonfuls of granulated sugar
07 -
One and a half cups of fresh blueberries
→ Mint Pesto
08 -
3 full cups of packed basil or mint leaves
09 -
Three tablespoons olive oil
10 -
Juice squeezed from a single lemon
11 -
2 tablespoons nutritional yeast
12 -
A sprinkle of salt (about 1/2 tsp, more if needed)
13 -
2 small spoons of sunflower seeds
# Instructions:
01 -
Combine blueberries, sweetener, water (optional), and cornstarch in a little pan. Simmer it on medium. Keep stirring every so often and let it cook 15-20 minutes. Once the texture clings to a spoon, mix in the lemon juice, then chill the sauce for later use.
02 -
Pop the mint or basil leaves, olive oil, yeast, sunflower seeds, salt, and lemon juice into a blender or processor. Pulse till silky. Add extra salt if you’d like and keep it handy.
03 -
Take your bread and slather butter or vegan mayo on both insides. Warm a pan over medium heat. Toss one slice into the pan, dressing side down. Layer pesto, ricotta, and blueberry filling generously. Finish with the other bread slice—coated side up. Don’t press too much or you’ll knock all the goodness out!
04 -
Heat the sandwich till it’s toasty and golden. Flip gently to brown the other side too. Dish it out hot!
# Notes:
01 -
Frozen wild blueberries are sweeter and work well here. To save time, grab pesto and jam from the store instead of making them.