Curiosity. It's a funny thing. It raises burning questions. Burning questions like do jam and mozzarella really go together? Rosemary and jam? Brown sugar and cheese.......hmm. Before we know it, we are knee deep in wonder and it's too late to turn back. That curiosity, it gets the best of us. Keeps us doing things we might not otherwise do....
Mozzarella, Strawberry, and Brown Sugar Panini
Adapted from Giada at Home
8 (1/2-inch-thick) slices bakery-style white bread
1/4 cup olive oil
1/2 cup raspberry jam (I used strawberry)
2 teaspoons chopped fresh rosemary leaves (I used basil)
8 ounces fresh mozzarella cheese, drained and patted dry
2 tablespoons light brown sugar
Preheat the panini press or indoor grill.
Using a pastry brush, brush the bread on both sides with the oil. Spread one side of each slice of bread with the raspberry (strawberry) jam. Sprinkle the rosemary (basil) over the jam. Cut the mozzarella cheese into 8 slices. Place 2 slices of cheese on each of 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.
Grill the panini for 3 to 5 minutes, until the cheese has melted and the bread is golden and crispy. Cut the panini in half and serve.
Cook's Note: If you do not have a panini press or indoor grill, use a ridged grill pan: Preheat the pan, add the sandwiches (in batches; if necessary), and put a weight (such as a brick wrapped in aluminum foil or heavy cast iron skillet) on top to press them down. Grill for 2-3 minutes to brown the first side, flip the sandwich, replace the weight, and grill for 2-3 minutes to brown the other side and finish melting the cheese.
Notes/Results: All of the components actually come together really nicely in this sandwich. The mozzarella was buttery and creamy, the strawberry jam is nice and sweet, and the brown sugar crusted bread.....whoa mama! That crispy, crunchy, sugary, caramelized bread was some good stuff, the hit of the sandwich if you ask me. This is one of those recipes that stays on your mind and keeps you thinking, which is good for the mind, if you ask me!
|Making it Simple with IHCC|
|For Deb @ Kahakai Kitchen|
|For Brenda @ Brenda's Canadian Kitchen|