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Peach, Cherry, and Brie Panino with Arugula

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

Printer-Friendly Recipe

yield: 1 sandwich

Ingredients:

  • 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)

Directions:

  1. Heat panini press or a skillet over medium heat.
  2. If you’re using the butter, spread a thin smear on one side of both slices of bread.
  3. 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.
  4. Place sandwich into panini press or skillet, topped with a panini weight.
  5. Cook until the cheese is melted and the bread is golden brown, flipping halfway through if using a skillet.

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