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!

Ingredients

• 1 large ripe peach, thinly sliced
• 1/2 cup fresh cherries, pitted and halved
• 4 slices of rustic bread (sourdough or ciabatta work well)
• 4 oz (about 115g) brie cheese, thinly sliced
• 1 cup fresh arugula
• 2 tablespoons honey
• 2 tablespoons balsamic glaze
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. Prep Your Ingredients

Start by washing and preparing all your ingredients. Slice the ripe peach thinly and halve the cherries. Slice the brie cheese into thin, even pieces.

2. Assemble the Panino

Lay out your four slices of bread.

On two of the bread slices, evenly distribute the brie cheese slices.

On the other two bread slices, arrange the peach slices and halved cherries.

3. Add Arugula

Now, it’s time to introduce a bit of peppery freshness. Place a handful of fresh arugula on top of the peach and cherry slices.

4. Drizzle with Honey

Drizzle a tablespoon of honey evenly over the arugula on each sandwich.

5. Bring it Together

Carefully place the brie-covered slices of bread on top of the arugula-covered slices to create sandwiches.

6. Panini Press or Stovetop

If you have a panini press, preheat it to medium-high heat. If not, you can use a non-stick skillet on the stovetop.

Brush the outside of the sandwiches with olive oil.

7. Grill to Perfection

Place the sandwiches on the preheated panini press or in the skillet.

Grill for about 3-4 minutes on each side, or until the bread is golden brown, and the cheese begins to melt.

8. Serve

Once the panini is nicely grilled and the cheese is oozy, remove them from the press or skillet.

Drizzle with balsamic glaze for an extra burst of flavor.

Season with a pinch of salt and freshly ground black pepper to taste.

9. Enjoy

Your Peach, Cherry, and Brie Panino with Arugula is now ready to be devoured! Serve it hot, and savor the perfect blend of sweet, savory, and peppery flavors.

The Peach, Cherry, and Brie Panino with Arugula is a celebration of summer’s bounty. It’s a symphony of flavors and textures, where the sweetness of peaches and cherries dances harmoniously with the creaminess of brie cheese, all accented by the peppery freshness of arugula. Whether enjoyed at a picnic or as a quick dinner, this panino embodies the essence of summer on a plate. So, gather your ingredients, fire up the grill, and savor every bite of this delightful seasonal treat.

Estimated Nutrition Per Serving

• Calories: 475 kcal
• Total Fat: 28g
• Saturated Fat: 13g
• Trans Fat: 0g
• Cholesterol: 67mg
• Sodium: 729mg
• Total Carbohydrates: 43g
• Dietary Fiber: 3g
• Sugars: 17g
• Protein: 15g
• Vitamin D: 1mcg
• Calcium: 144mg
• Iron: 3mg
• Potassium: 335mg