Mozzarella, Raspberry and Brown Sugar Panini
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 573
- Total Fat
- 28
- Saturated Fat
- 10
- Carbohydrates
- 62
- Dietary Fiber
- 3
- Sugar
- 28
- Protein
- 19
- Cholesterol
- 45
- Sodium
- 665
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
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.