This sandwich is so good, and SO simple; I can’t wait to make this one again. I borrowed this recipe from a website of a show I was watching. It wasn’t the recipe she was currently making on the show, but it quickly caught my eye like any good panini recipe. While trying to get my Oprah fix I was watching the OWN channel, and Christina Ferrare’s Big Bowl of Love was on, I didn’t take too much to the show, but I was interested in finding out more of what this lady had to offer. We looked up the website, and then we located this delicious panini recipe.
Four slices of fresh olive bread (from the market) or the bread sold locally here at Estia (Spring Garden Halifax)
Two green apples sliced and drizzled with lemon juice to prevent browning
Brie cut into slices
2 Tablespoons of honey
Two handfuls of Arugula
1/4 cup of Olive oil (we used the oil sold at Estia)
On medium high heat, heat a heavy-bottom skilled or panini maker for 2 minutes.
Brush the bread with olive oil, if you don’t have a pastry brush just use a spoon it works just as well.
Assemble your sandwich by first laying down the olive oil side of the bread on the skillet and start with your brie, then add apple slices, drizzle on some honey and then add about a handful of arugula.
Finish by placing the other slice of bread olive oil side up.
Cook until you can see that the brie is starting to melt and bread is becoming crunchy. Flip the sandwich to cook the other side if not using a panini grill. Estimated time about 2 minutes per side, depending on how crunchy you like your toast.
Once finished, place on a cutting board and cut down the centre with a serrated knife. And that’s it folks; you’re ready to eat.