Mozzarella, Raspberry and Brown Sugar Panini

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 8 (1/2-inch thick) slices bakery-style white bread
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup raspberry jam
  • 2 teaspoons chopped fresh rosemary leaves
  • 8 ounces (2 balls) fresh mozzarella, drained and patted dry
  • Kosher salt, optional
  • 2 tablespoons light brown sugar
Directions

Special equipment: a panini press

Preheat the panini press.

Using a pastry brush, brush the bread on both sides with the oil. Spread 1 side of each slice of bread with the raspberry jam. Sprinkle the rosemary over the jam. Cut the mozzarella into 8 slices. Place 2 slices of cheese on 4 of the bread slices. Season the cheese with a pinch of salt, if using. Place the remaining slices of bread on top, jam-side down. Sprinkle the tops with the brown sugar. Press in the panini press for 3 to 5 minutes until the cheese has melted and the bread is golden and crispy.

Cut the panini in half and serve.


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