Mozzarella, Raspberry and Brown Sugar Panini

Name: Mozzarella, Raspberry and Brown Sugar Panini
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 4 servings

Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 4 servings

Ingredients

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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.