30 Minutes or Less
Recipes
Ingredients
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
Preparation
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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