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|
Wild! I would never have thought to put those together. Sounds great!ReplyDelete
Wow, that sounds wonderful!! I know rosemary or basil with strawberry jam would taste amazing, but I'd love to taste it with the cheese!ReplyDelete
Hope you have a great weekend.
I often eat jelly on cheese toast...so this doesn't seem that odd to me.ReplyDelete
This has definitely made me curious.ReplyDelete
I love monte cristos with raspberry jam, so I can see how these would quite tasty!ReplyDelete
thank goodness for burning questions!ReplyDelete
I saw this recipe a while ago and was DEFINITELY intrigued. I'm so glad that you test drove it for us. Now I will certainly be making it!ReplyDelete
oooo that sounds fun! Kind of like the blackberry and goat cheese stuffed grilled chicken I made last summer.Different, but good!ReplyDelete
i LOVE trying stuff like this. it looks so delicious, melty gooey cheese with sweet jam, i love it! i have to try this soon!ReplyDelete
mmm... that would make a perfect lunch for me! Yum!ReplyDelete
LOVE LOVE LOVE, woman!!! This looks so super good, I love that you used strawberry too...I prefer itReplyDelete
I love the combo of cheese and fruit! I made a Cuban sandwich....with strawberries,turkey and cream cheese once and I loved the flavors!ReplyDelete
Interesting - I'll give these a go soon.ReplyDelete
Sounds delicious. The only jam I recall eating with cheese is fig jam. Love raspberry, though and the bread does sound wonderful.ReplyDelete
Kim ~ The strawberry jam and mozzarella cheese oozing out of this panini has me drooling! Great recipe.ReplyDelete
I keep thinking I've got to get a panini maker and this just confirms it!ReplyDelete
This sounds crazy-good!! Printing it!:)ReplyDelete
I am drooling. I saw her make these and wondered if I'd like it. Now I've GOT to try it! Thanks, Kim.ReplyDelete
I love how you started this post! And it's so true, if we never try things, we'll never know. And I am always up for trying new savory/sweet combos. This sounds delish actually!ReplyDelete
If we weren't in the middle of a blizzard I'd be in my car picking up the bread - the only thingI need. I may still bake the bread - I am going to do this.You make it sound so enticing. It's a dessert lunch!ReplyDelete
This totally works! Mmmm. You have now inspired a new craving in me. Lovely...just what I need. lol.ReplyDelete
What an awesome recipe Kim and gorgeous photos. At first glance I wouldn't think this all goes together but it's a Giada recipe so of course it does! It's one of those recipes that you HAVE to try. Thank you so much for sharing with Cookbook Sundays and I hope you're having a fantastic weekend!ReplyDelete
oh la la now this is a panini love itReplyDelete
I love it when someone is brave enough to try something outside the box. Who knew? I would have skipped this, I think. But, you took a chance and now my imaginary taste buds can see this working. I'll just have to imagine, for now. I think I like it!ReplyDelete
This looks like a nice way to put a little sunshine into a cold and dreary day. I bet my kids would love this for breakfast!ReplyDelete
I really love this idea. It sounds delicious. I hope you have a wonderful weekend. Blessings...MaryReplyDelete
This is another one of her recipes I have marked....kinda reminds me of a Monte Christo (kinda) which I love, so... Glad to hear you liked it and that it was memorable...I may have to try it soon :D YUM!ReplyDelete
I saw this sandwich in the book and thought it looked unusual and delicious. Now that I see your pictures and read your review I really want it!ReplyDelete
Thanks for sending it to Souper Sundays. ;-)
What a yummy mix of flavors! I wouldn't normally mix these together but I can see how it all works! It must be delicious.ReplyDelete
Wow, it would never occur to be to combine those ingredients, but I definitely am curious enough to give it a try. I love making Giada's recipe, I haven't had a failure from her yet so I will have to try this.ReplyDelete