30 Minutes or Less

Charcuterie Panini

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Serves: 4

Prep Time: 10 minutes

Cook Time: 5 minutes


4 tablespoons butter, softened and divided

8 slices leftover bread (sourdough, sandwich, French, etc.)

4 ounces garlic and herb cream cheese, room temperature

4 tablespoons jam (apricot, fig or strawberry)

10 ounces Brie cheese, sliced thin

8 slices prosciutto

2 cups arugula


01Preheat and grease a panini press with butter or oil spray. If you don’t have a panini press, you can use a greased skillet over medium heat (see note).
02Spread 1/2 tablespoon of butter on one side of each slice of bread and lay non-buttered side up.
03On four slices of bread, spread 1 ounce cream cheese on the non-buttered side of each bread slice and top with 1 tablespoon jam.
04Layer 1/2 of the slices with Brie, prosciutto, and arugula then top with other slices of bread and press down.
05Place sandwich on panini press or in pan and lower the lid, cooking 3 to 5 minutes or until cheese is melted.
06Repeat the steps until all sandwiches are cooked.
07Note: If using a skillet, place a large heavy pan on top of sandwich and cook 3 to 5 minutes, then flip and cook for an additional 3 to 5 minutes.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.