Grilled Cheese has been called “America’s Comfort Food”, and it has been a huge food trend in 2012. This past year grilled cheese sandwiches have been featured on gourmet restaurant’s menus, and there has been a huge increase in grilled cheese food trucks across the U.S. This Brie and Raspberry Panini with Hazelnut Spread recipe is one of the 150 recipes in my latest cookbook release “150 Best Grilled Cheese Sandwiches”. This is a new twist on the classic combination of chocolate and Brie. The surprising freshness from the raspberries really puts it over the top. It’s a great dessert sandwich recipe to enjoy during the holidays. You’ll find recipes from breakfast to dessert (as well as condiments) in my newest cookbook which just released 2 months ago. To order for Christmas gifts click here.
Brie and Raspberry Panini with Hazelnut Spread
8 slices sourdough bread (1⁄2-inch thick slices)
2 tablespoons butter, softened
1⁄4 cup chocolate-hazelnut spread, such as Nutella
4 ounces Brie, thinly sliced
1⁄4 cup fresh raspberries, chopped
1. Preheat panini grill to medium, if using.
2. Brush one side of each bread slice equally with butter. Place bread on a work surface, buttered side down. Spread 4 bread slices equally with chocolate hazelnut spread. Top with Brie and raspberries. Cover with remaining bread slices, buttered side up, and press together gently.
3. Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.
Substitute 8 brioche slices for sourdough bread.
Excerpted from 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved: Not to be reprinted without publisher permission.