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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By Dianne1974
Ormond Beach, FL
on July 27, 2011
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I've been a huge Giada fan and have had great success with 99% of her recipes (and I have made ALOT of them! This wasn't my favorite, It's not that it was horrible, it's just that the flavors together tasted really different and wierd. Having said that - my daughter and I ate it but I would not make it again.
By camille404_12834724
Acworth, 49
on July 25, 2011
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Delicious! I don't have a panini press, so I used my George Foreman grill. It worked very well. This recipe would work with any type of jam, but raspberry lends itself best to the other flavors. Can't imagine this without the rosemary. The sandwich is a bit pedestrian without it. The rosemary adds elegance.
By frankschick2001...
Staten Island, NY
on June 21, 2011
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Not a fan of the taste rosemary gives off, so I left it out, and the sandwich was great! Easy, which is what I truly look for in a recipe!
Read all 41 reviews