I couldn’t let National Sandwich Month pass by without one more creation – this time in panino form!
I made the panino twice; the first time using whole wheat bread and a panini press…
… and the second time with whole wheat cinnamon raisin bread and a skillet + panini weight.
So which version came out on top?
The second! I think the bread crisped up better in the skillet, and I loved the additional sweetness from the whole wheat cinnamon raisin bread.
The creamy brie cheese melted beautifully, the juicy fruit just warmed through, the peppery arugula wilted a bit, and the sweet bread became perfectly golden brown.
I don’t know what else to say about this delectable panino except this: Dig in!
Peach, Cherry, and Brie Panino with Arugula
yield: 1 sandwich
- 2 slices of your favorite bread (I recommend whole wheat cinnamon raisin!)
- a bit of softened salted butter, optional
- half of a peach, preferably organic, sliced
- 4 or 5 cherries, preferably organic, stemmed, pitted, and cut in half
- a handful of arugula, preferably organic
- brie cheese, sliced (you can remove the rind if you’d like… I did not)
- Heat panini press or a skillet over medium heat.
- If you’re using the butter, spread a thin smear on one side of both slices of bread.
- On a non-buttered side of one bread slice, layer the brie cheese slices, peach slices, cherry halves, and arugula. Top with the other slice of bread, buttered side facing up.
- Place sandwich into panini press or skillet, topped with a panini weight.
- Cook until the cheese is melted and the bread is golden brown, flipping halfway through if using a skillet.