Ingredients

• 1/3 cup mascarpone, whipped
• 1 tablespoon powdered sugar, plus more for dusting
• 1/2 teaspoon grated lemon zest
• 1/3 cup blueberry preserves
• 8 square slices white bread (must be big enough to fit in a sandwich press--about 4 by 4 inches), pressed with a 3-inch round cutter
• Nonstick cooking spray, for spraying sandwich press
• Vanilla ice cream, for serving, optional

Instructions

1. Special equipment: a sandwich press
2. In a small bowl, combine the mascarpone, powdered sugar and lemon zest. Mix until well combined and the mascarpone is smooth.
3. Assemble the sandwiches by placing 1 tablespoon blueberry preserves in the center of 4 of the pieces of bread. Using two tablespoons, place a heaped tablespoon of the mascarpone mixture on top, and then place a slice of bread on top of each.
4. Heat the sandwich press over an open flame (gas, or if you're camping, a fire pit). Remove from the heat, open and spray the inside with nonstick spray. Place a sandwich in the press, close tightly and pull away any exposed crust around the edges. Place over the flame until the bread is crispy and golden, 1 minute per side. Repeat with the remaining sandwiches.
5. Slice in half, dust with powdered sugar and serve with vanilla ice cream if desired.