Thursday, April 28, 2011
Turkey Brie Panini
For each sandwich (panino : ):
1 4-6 inch section of baguette, split (or two slices rustic-style bread)
1/2 teaspoon grainy mustard
1/2 teaspoon honey
1/2-1 oz brie cheese, thinly sliced
thinly sliced apple (I used Braeburn)
fresh spinach leaves
Stir together mustard and honey. Spread on inside of bread. Layer turkey, apple slices, spinach leaves and brie. Smoosh the sandwich together. Spread a thin layer of butter on the outside of the sandwich. Grill in a panini press until golden brown.
note: If I was at home and did not have my parents' fancy Griddler Gourmet at my disposal, I would've probably just grilled my sandwich in a skillet, flipping to brown on both sides. Or, I may have dusted off the good ol' George Foreman grill (when he was "Knocking out the fat" was he thinking of making grilled cheese?). Or, if I was feeling really wild, I might've used the skillet, loosely covered the sandwich with a layer of aluminum foil and then topped the sandwich with another skillet weighed down with some heavy cans to weigh it down and flatten the sandwich, flipping halfway through to brown both sides. Panini press? Who needs a stinkin' panini press?