Chicken, brie and apple panini
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).
- Lay out the slices of bread so the outsides of the sandwiches are up. Brush the slices with the oil and turn them over.
- Add the other ingredients atop each of two slices of bread, in this order:
- 2 slices of brie
- One of the boned chicken thighs.
- 3 slices of apple.
- A sprinkling of chopped parsley.
- 2 slices of brie.
- Top each sandwich with another slice of bread, oiled side up.
- Pre-heat your panini press on high.
- Place the panini on the grill and close the top.
- Grill for 30 seconds with gentle downward pressure on the upper grill handle.
- Grill for 3-5 minutes more without pressure until the cheese is melted and the bread is crisped and well-marked by the grill
Mis en Place
Panini, assembled and on the grill
Panini ready to serve. (Cheese is definitely melted!)
David Submitted to YeastSpotting