Peanut butter (I used natural crunchy with no sugar)
Whole grain or gluten free bread
Butter/margarine/nonstick spray
Instructions
Microwave the mashed berries in 30 second intervals, stirring after each, until the mixture resembles jam (mine took a total of 2 minutes). Add a few drops of agave or honey if the blueberries aren't sweet enough for you. Stash the mixture in the freeze to cool for around 5 - 10 minutes.
Preheat a panini maker or place a nonstick skillet over medium heat.
Spread a thin layer of peanut butter on one slice of bread and Nutella on another. A little goes a long way, you don't need a very thick layer. Spritz the outside of the slices with nonstick spray or spread with butter/margarine. Place the PB slice in the pan, PB side up. Top with ¼ of the jam and the Nutella slice (Nutella side down). Press in a panini pan until crispy and lightly browned or cook like a grilled cheese (cooking in a pan and flipping once the bottom side is brown and crispy). Repeat with remaining filling.
Let cool slightly before cutting so you don't lose the filling.
Notes
The jam can be saved in the fridge for several days or frozen, so it's ready whenever a craving strikes. The Nutella adds a lot of sweetness, so I recommend leaving the jam wholely unsweetened or just adding 1 - 2 drops of sweetener. You can also use a homemade Nutella to control the sugar and/or make this sandwich vegan. I purposefully avoided giving exact amounts of the peanut butter or Nutella -- that's personal preference. I used a under a tablespoon of each for a less messy sandwich.
Nutrition Information
Serving size: 1 sandwich
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2015/01/07/blueberry-pb-nutella-panini/