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Wild Blueberry Jam, Salami, and Pecorino Panini

Wild Blueberry Jam, Salami, and Pecorino Panini

Recipe by Sofia Cadahia (@sipandscone) for Wyman's 


For the Wild Blueberry Jam:

For assembling the sandwich:

  • 8 slices hearty sourdough bread
  • 6 tbsp wild blueberry jam (recipe above)
  • 1 tbsp olive oil 
  • 1 red onion, sliced into thin strips
  • ½ cup thinly sliced, young pecorino Romano 
  • 16 slices of nitrate-free, thinly sliced salami
  • 1 cup arugula


For the Wild Blueberry Jam:

  1. To make the wild blueberry jam, heat a saucepan on medium heat and add the frozen blueberries.
  2.  Once they start to thaw and cook down (1-2 minutes), add in the sugar, lemon juice, and a pinch of salt. Stir together with a wooden spoon. Bring to a soft boil and stir in the arrowroot starch until combined. Let cook for 20 minutes on low heat, stirring occasionally. Allow to cool, then place the jam in a sealed glass container and store in the fridge.

For the sandwich:

  1. In a small pan, heat the olive oil on medium heat. Once hot, add in the thinly sliced onions and
  2.  cook on medium heat, stirring occasionally, until they appear translucent. Turn the heat to low and let cook for ~10 minutes or until soft and slightly caramelized. 
  3. In the meantime, toast the slices of sourdough bread. To assemble the paninis, spread about 1.5 tbsp of the wild blueberry jam evenly on one side of each piece of bread. Add the thinly sliced pecorino cheese followed by the salami, caramelized onions, and arugula! Top with the other slice of bread and cut in half. Enjoy!