On a dreary Saturday morning I wanted something exciting for breakfast. Usually exciting means a lot of chopping and cooking, and lots of fussing. Hm, how about a simple grilled sandwich, I mused; one with cream cheese and blueberries. It would be like stuffed French toast, without the French.
Anyone with a Panini press would have rolled through making this recipe much faster. I keep trying to decide if I want to add one to my already unmanageable stash of electric appliances. This was one time it would have been a “yes!”
Ideally I would have used whipped cream cheese for the sandwiches. I only had enough whipped left in my fridge for about ¾ of a sandwich. I unwrapped a brick of regular cream cheese and let it set in a container on the counter for 10 minutes. Longer was impossible, I was hungry!
I used my P.S.’s English muffin bread. To further remove it from French toast I moved to another country entirely! They were smaller slices but I like the extra crispiness it has when toasted or grilled. And since I suspected this might get messy to eat, smaller halves might be a good idea.
My next step was to prepare the blueberries. I had those wild Maine blueberries still in the freezer, and poured about a cup of them into a bowl. They were covered in frost so I rinsed them in cold water, then blotted them between paper toweling to dry them.
I put my flat griddle pan onto a burner set at medium heat to preheat while I assembled my sandwiches. I spread the cream cheese onto the bread slices, about 1/4 “ thick. I wanted enough for the berries to burrow into the cheese and stay put. Next I sprinkled about a teaspoon of sugar over each slice. I wanted extra sweetness, and in hindsight I think I’d have preferred more. My berries weren’t particularly sweet and I wanted these sandwiches to be sweeter rather than savory.
I spread the berries into two halves of the bread. Yep that was as messy as you’re imagining. As they rocked and rolled all over my kitchen, where previously only my fingers were purple, now my counter, my toes (don’t ask) and other places were purple tinted. Fun with food! I’m sure real chefs never have messes like this. Right?
Berries anchored to the cream cheese finally, I laid the second half of the sandwich on top of the first and buttered the top. I carried the sandwiches over to the stove on the cutting board. I wasn’t going to let those berries play any more reindeer games on my floor. I used a spatula to lay each sandwich on the heated griddle pan, and only a few berries managed to escape. Thankfully on the griddle.
I buttered the now tops of the sandwiches and waited. After 2 or 3 minutes I peeked at the bottoms and they were perfectly toasted and brown. I used the spatula to flip them and let them brown on the second side. A few determined blueberries managed to escape but I ignored them. I was too busy drooling over the soon to be ready sandwiches.
Another peek and the bottoms were browned and crispy. I’ll throw out a caution: do not press the sandwiches down; you’ll end up with a wet and soggy sandwich. Just flip and wait and you’ll have crispy perfection. I had one crispy sandwich, one soggy sandwich. I’ll chalk it up to a learning experience. The minute I pressed down and heard the sizzle of melted cream cheese and berries I knew I’d made a mistake! I have no idea why I pressed.
The grilled sandwiches were just what I needed after a long, stressful week. They were almost like grilled blueberry cheesecake on my tongue! The tartness of the cream cheese, then the sweetness of the center cream cheese and berries between two buttery pieces of crispy bread were divine. Although two small sandwiches were overkill and too much for me to eat, I enjoyed every bite I did eat. Paired with a glass of cranberry juice, it was a fruit fest of a breakfast. A wonderful way to start my weekend!
Grilled Blueberry Cream Cheese Sandwiches
4 slices English muffin bread (or bread of your choice)
Cream cheese (whipped or regular at room temp)
Sugar (to taste)
Blueberries (I used rinsed and dried frozen wild berries)
Butter for grilling
Spread ¼” of cream cheese on all four pieces of bread.
Sprinkle with sugar. I suggest using a teaspoon per slice, you may want yours sweeter.
Press blueberries into one half of each sandwich, covering the slice.
Press slices together and butter the tops of each sandwich.
Place in preheated flat or large skillet over medium heat. Fry until the bottoms are browned. Flip with a spatula and fry second sides until they are also browned.
Cut into wedges and serve warm.