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13
Brie, Apple and Onion Panini
This recipe combines sweet, savory and creamy
all in one sandwich.
Makes 2 panini
4 slices artisan whole wheat bread
½ tablespoon olive oil
2 teaspoons honey mustard
½ cup thinly sliced apple, preferably
Granny Smith (about ½ small apple)
¼ cup thinly sliced onion (about ¼ small
to medium onion)
2 ounces Brie, sliced
¼ teaspoon ground cinnamon
1
⁄8 teaspoon kosher salt
1. Preheat grill in the closed position.
2. Brush one side of each slice of bread with
the oil. Lay 2 slices of bread on a work
surface, oiled side down, and spread with the
honey mustard. Build the sandwiches in this
order: apple, onion and Brie, evenly dividing
the ingredients between the sandwiches.
Sprinkle with cinnamon and salt and top with
remaining bread, oiled side up.
3. Place sandwiches on the bottom grill plate
and close, applying medium pressure to the
handle for 30 seconds. Grill panini for 4 to 5
minutes.
4. Allow panini to rest for about 2 minutes.
Cut in half on the diagonal and serve warm.
Nutritional information per panini:
Calories 285 (41% from fat) • carb. 32g • pro. 10g
• fat 13g • sat. fat 6g • chol. 28mg • sod. 606mg
• calc. 81mg • ber 4g
Grilled Flatbread
Our recipe is for a basic herb atbread, but the
possibilities are endless. See our note below for
some other options, including stuffed bread.
Makes 4 servings
½ pound prepared pizza dough (store
bought or homemade – see
www.cuisinart.com for recipes)
2 tablespoons olive oil
1 sprig fresh rosemary, leaves removed
and stems discarded
1 garlic clove, peeled and finely chopped
kosher salt, to taste
1. Preheat grill in the closed position.
2. While the unit is heating, roll out the dough
to a rectangle slightly smaller than the plate,
about 10 inches wide. Loosely cover with a
piece of plastic wrap until ready to grill.
3. In a small bowl or liquid measuring cup, stir
together the oil, rosemary and garlic.
4. Once the grill has preheated, remove the
plastic and brush the rosemary/garlic oil on
the top of the dough. Place the oiled side
down on the bottom plate and then brush the
other side (now the top of the dough). Close
the unit and grill for about 5 to 6 minutes, or
until dark golden grill marks are present and
bread is cooked through. Sprinkle with salt,
slice and serve immediately.
Note: There are countless variations of grilled
atbreads. You can grill plain, without any oil
and then top with fresh or cooked vegetables.
You can also stuff the bread – after grilling,
carefully remove from the grill and cut in half
horizontally. Our favorite is to brush with a pesto
oil (pesto thinned out with a bit of olive oil),
grated Parmesan and a bit of fresh mozzarella.
If using cheese, be sure that you leave a ½- to
1-inch border. Put the other half of the atbread
on top of the llings and then put back on the
grill. Cook until cheese is melted, an additional 3
to 4 minutes.
Nutritional information per serving:
Calories 174 (39% from fat) • carb. 23g • pro. 4g
• fat 8g • sat. fat 1g • chol. 0mg • sod. 306mg
• calc. 3mg • ber 1g
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