Sweet Apple Fontina Panini

Total Time:
1 hr 10 min
Prep:
20 min
Cook:
50 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Cooking oil spray
  • 4 apples, cored and sliced very thin
  • 1/4 cup plus 2 tablespoons honey
  • 1/4 tablespoon ground cardamom
  • Pinch of salt
  • 2 cups Limoncello
  • 1/2 cup sugar
  • 12 sprigs fresh rosemary
  • 8 slices broiche bread, sliced to desired thickness
  • 4 slices fontina
  • 5 eggs, beaten and reserved in shallow baking dish
  • Turbinado sugar, for garnish
  • 1 lemon, zested, for garnish
Directions
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.

  • In a large bowl, mix the apples, 2 tablespoons honey, cardamom and salt.

  • Layer the apple mixture in slightly overlapped rows on the prepared baking sheet. Bake for 30 minutes.

  • In medium saucepot, combine the Limoncello, sugar, 1/2 cup water, the remaining1/4 cup honey and rosemary. Bring to a boil over medium-high heat and stir until the sugar is dissolved. Remove from the heat and allow let steep for at least 10 minutes. Strain, reserving rosemary, and set aside.

  • Brush the insides of each brioche slice with Limoncello syrup. Then layer the fontina and a quarter of the apple mixture. Close the sandwiches and place in the beaten eggs. Soak both sides of each sandwich. Place the sandwiches on a wire rack set over a baking sheet to drain off excess egg.

  • Heat a greased griddle or a panini press. Cook the sandwiches until evenly browned on each side. Slice in half and serve with the remaining Limoncello syrup on the side. Garnish with a sprinkle of Turbinado sugar, lemon zest and reserved rosemary sprigs.

  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews