Nutty butter and fruit panini

Prep: 10 minutes

Cook: 5 minutes

Makes: 2 sandwiches

To transport these sandwiches, skip the cooking. Instead, assemble them on frozen bread slices and wrap in plastic. Pack into an insulated bag with an ice pack. The cold sandwiches will stay fresh for a half day or more.

4 to 6 tablespoons chunky peanut butter, cashew butter or almond butter

4 slices marble rye bread or whole grain bread

1⁄2 cup fresh blueberries or very thinly sliced fresh peaches or strawberries

2 to 3 tablespoons blueberry, peach or strawberry jam or preserves

Softened butter

1. Heat a panini press or the flat sides of a waffle iron. Alternatively, heat a large cast-iron skillet over medium heat.

2. While the pan heats, spread the nut butter evenly over 2 slices of the bread. Press half of the fruit into the nut butter on each slice of bread. Spread the jam evenly over the other 2 bread slices. Sandwich the breads together.

3. Spread the butter over the outside of the sandwiches. Place on the hot panini press (or into the cast-iron skillet). Close the panini press (or use a heavy lid or smaller skillet to stack onto the sandwiches in the cast-iron). Cook until crisped and golden, about 4 minutes. (You’ll need to flip the sandwiches if cooking them in the skillet).

4. Transfer to a cutting board. Cut in half and serve hot.

Nutrition information per serving: 418 calories, 18 g fat, 3 g saturated fat, 0 mg cholesterol, 54 g carbohydrates, 20 g sugar, 13 g protein, 542 mg sodium, 7 g fiber

TERRENCE ANTONIO JAMES/CHICAGO TRIBUNE The classic formula of a PB&J gets a boost from fresh fruit, including blueberries and sliced peaches. You can choose the fresh summer fruit that appeals to you most.