Mozzarella, Raspberry and Brown Sugar Panini

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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 servings
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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


Special equipment:
a panini press
  1. Preheat the panini press.
  2. 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.
  3. Cut the panini in half and serve.
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