Brie & Prosciutto Panini
By Shannon O'Donnell
A group of Parisians operates a collection of wonderful French cafes in San Francisco, and I was a frequent patron of their restaurants over the many years that I lived there. They serve up the most delectable croissants and tartines, but if I was in a 'lunch-y' mood, I usually went for one of the baguette sandiches and a green salad. I saw these panini in a magazine this summer, and they reminded me of my favorite mid-day menu item. The apple cuts through the richness of the brie, plus makes it feel just a bit less sinful...!
BRIE & PROSCUITTO PANINI
(Expand or contract ingredients as needed to suit your needs...I didn't include amounts as I figure you can probably construct your own sandwiches without me telling me how much bread, etc. you should use...!)
Thinly sliced artisan bread
Prosciutto or salami, thinly sliced
Quality brie, sliced into chunks
Granny Smith apples, thinly sliced (peel only if desired)
Olive oil and butter, about 1 TBSP of each...more if you're making a ton of sandwiches
1. Heat olive oil in a grill pan over medium heat. Layer in sliced apples and cook on each side about 2 minutes...just enough to soften a bit.
2. Butter one side of each piece of bread (the outer sandwich side).
3. Assemble sandwiches with meat, cheese and cooked apple slices.
4. Layer sandiches in grill pan and brown lightly on each side.
Serve with a small green salad for a fun French lunch!
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.