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Peppery Turkey-and-Brie Panini
Nb persons: 8
Yield:
Preparation time: 10 minutes
Total time: 12 minutes per batch
Source: Southern Living Easy Entertaining magazine 2009
| 1 (15 oz.) | Brie round |
| 16 | multigrain sourdough bread slices |
| 2 lb. | thinly sliced smoked turkey |
| 1/2 c. | red pepper jelly |
| 2 Tb. | melted butter |
1. Trim and discard rind from Brie. Cut Brie into 1/2" slices. Layer 8 bread slices with turkey and Brie.
2. Spread 1 Tb. pepper jelly on 1 side of each of remaining 8 bread slices; jelly sides down, onto Brie. Brush sandwiches with melted butter.
3. Cook sandwiches, in batches, in a preheated panini press 2-3 minutes or until golden brown. NOTE: This recipe tested with Braswell's Red Pepper Jelly. Also, wrap sandwiches with parchment paper before grilling to keep your panini press clean. You'll still get the nice grill marks but won't have to deal with the cheese melted onto the metal grates of your press.
PANINI PARTY MENU:
Dressed-Up Tomato Soup
Hot Brown Panini
Cuban-Style Panini
Peppery Turkey-and-Brie Panini
Raspberry-Buttermilk Sherbet
Best Panini Bar Toppings:
Gia Russa Bruschetta Toppings (Sweet Peppers, Calabrese, and Artichoke varieties recommended)
Basil pesto
Sun-dried tomato pesto
Fresh basil
Fresh mozzarella
Roasted red and yellow bell peppers
Artichoke hearts
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