The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


dmsnyder's picture

Chicken, brie and apple panino

My brother, Glenn, and his wife gave us a panini press a few years ago. I confess to using it infrequently. Every time I do use it I wonder why we don't use it more often, because we really love panini.

Last night, I took a huge loaf of Country Rye Bread made from the formula in Tartine Bread out of the freezer for this morning's breakfast. As I left for the office this morning, I suggested to my wife that we make panini for dinner, to use this delicious bread while it was relatively fresh. She concurred. We made them. They were good.

Ingredients (for 2 panini)

  • Two baked chicken thighs seasoned with salt, pepper and dried herbs. (You could also grill or broil them and season them to your taste). Bone the thighs.
  • 6 thin slices of a quartered tart apple, skin on (braeburn, granny smith).
  • 8 thin slices of good brie about 1 x 4" each.
  • Chopped parsley (or water cress).
  • 4 slices Country Rye Bread from Tartine Bread (or any good country bread)
  • Olive oil (or walnut oil or olive oil infused with garlic and/or herbs).
  1. Lay out the slices of bread so the outsides of the sandwiches are up. Brush the slices with the oil and turn them over.
  2. Add the other ingredients atop each of two slices of bread, in this order:
    1. 2 slices of brie
    2. One of the boned chicken thighs.
    3. 3 slices of apple.
    4. A sprinkling of chopped parsley.
    5. 2 slices of brie.
    6. Top each sandwich with another slice of bread, oiled side up.
  1. Pre-heat your panini press on high.
  2. Place the panini on the grill and close the top.
  3. Grill for 30 seconds with gentle downward pressure on the upper grill handle.
  4. Grill for 3-5 minutes more without pressure until the cheese is melted and the bread is crisped and well-marked by the grill
Serve with a green salad or side dishes of your choice.

Mis en Place
Panini, assembled and on the grill
Panini ready to serve. (Cheese is definitely melted!)
David Submitted to YeastSpotting


korish's picture


This was first posted on my blog Healthy Living @

Not to long ago Grand Central Bakery in Portland OR sold raisin panini, but according to my brother in law who drove out to the bakery regularly just to pick them up, they stopped making them, so with that said I decided to create my own version of panini. In the process of my last bake I took 2 kg of the dough that was made for bread and convert it to panini dough. Since I was going for a healthier version of panini I used spelt based sourdough.

Dough recipe.

400 gr 150% hydration rye starter.
800 gr Organic whole Spelt flour.
200 gr Organic dark rye flour.
600 gr Organic white flour.
30 gr Salt.
2 handful of raisins (reason I don't measure these is that you can never have to much raisins and same goes for walnut).
1 handful of walnut.

Soak your raisins in water for about an hour, then pat them dry with a paper towel, the reason for doing this is that they will have lots of water and it will make your dough to moist.

Mix your starter with water, add flour and salt mix, for 3 minutes.

Rest the dough for about 20 minutes in a bowl.

Knead for 5 minutes.

Rest again for 30 minutes.

Take your dough and dump it on a counter add your raisins and walnut to it and knead for about 10 minutes you will have to adjust the dough by adding more flour to it, the best way to do this is by taking your hands and sticking them in to the flour and mixing the dough, this way the flour will be absorbed evenly, you might have to repeat this for few times until your dough is nice and elastic.

Place the dough back into the bowl, cover it with a tea towel and let it rise for 4 to 6 hours or until almost double.

Divide the dough into small rolls, just smaller than tennis ball size and let it proof for 1 to 2 hours. The best way to check if it's ready is if you use a finger press test.

Place in your wood fired oven, spray some water above it to create steam, close the door and let them bake for about 15 minutes. Don't forget that they are smaller and will bake faster than your bread so check on them after 10 or so minutes.

Let them cool and enjoy as a healthy desert, they are perfect with some cream cheese or some jam.


You can see more images on my blog.

korish's picture

Yesterdays recap.

11 hours since I started my bake n blog day, I finally completed my bake. At first the dough was giving me some trouble, by being stubborn and not wanting to double fast enough, luckily my wife came up with a great solution, I took it into our baby room where we keep it warmer, and with in two hours it popped wright up.

I divided the dough into 1.5lb loaves and let it rise free formed on my granite counter. Last week I tried using tea towel but all my loaves got stuck to it and the bread fell flat as I was removing it from them. All together I had 16 loaves of bread and 20 paninis. As with my previous bake I still had trouble mastering the slashing, I will need to practice more with that.


One of the accomplishments is that I was able to place the bread in the wood fired oven in such a way that I baked all of them in just to bakes, so that is great, It means that I can bake more bread with out having to fire the oven again.

On the Pain au Levain I added extra steam to the oven about 7 minutes after placing the bread in, that resulted in a much crustier crust which I liked.

The spelt bread is the best variation that I have tried so far, it's definitely going to be one of the breads that I will bake regularly. One of the main thing I learned in this bake is to just relax during the whole process and don't try to rush things, sometimes the little beasts in the starter like to work on there own schedule and we just cant do much about it. It was lots of fun and I know that my family and many of my friends will enjoy the bread for the week to come.


Please visit my site to see more pictures from the bake.


Healthy living.


Teresa_in_nc's picture

Recipe for Herbed Panini Rolls

April 26, 2007 - 4:21pm -- Teresa_in_nc

There were a couple of requests for this recipe when I posted a picture previously. Sorry it took me so long to post this recipe. This recipe turned out very well. I just need to find the time to make them again. I'm trying to insert a picture, but I don't have much luck doing that on this forum. The picture is somewhere on this forum.

1 t. yeast

1/2 t. sugar

3 1/4 cups all purpose flour

1 1/4 cups lukewarm water

1 1/2 t. salt

3 TB Olive oil

2 t. (total) mixed herbs (resemary, oregano, basil - or blended Italian herbs)

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