Prosciutto, Brie and Apple Panini With Scallion Butter |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Olga's cup and saucer restaurant in Providence RI, these were featured in Food and Wine. Ingredients:
4 tablespoons unsalted butter, softened |
2 teaspoons unsalted butter, softened |
1 scallion, finely chopped |
1/2 teaspoon fresh lemon juice |
1/4 teaspoon dijon mustard |
4 soft hoagie rolls or 1 long baguette, halved lengthwise |
3/4 lb thinly sliced prosciutto |
1/2 lb brie cheese, rind removed, cheese cut into 4 pieces |
1 large granny smith apple (peeled, cored and thinly sliced) |
Directions:
1. In a bowl, beat 4 tablespoons of the butter until creamy. Stir in the scallion, lemon juice and mustard until smooth.
2. Preheat a griddle over low heat. Spread the scallion butter on the cut sides of the rolls. Lay the prosciutto on the bottom halves; top with the Brie and the apple slices and close the sandwiches. Lightly spread the remaining 2 teaspoons of butter on the outside of the rolls (it will be a very thin layer).
3. Put the sandwiches on the griddle. Cover with a heavy skillet and cook over low heat, turning occasionally, until toasted and the Brie is melted, 10 minutes. Cut the panini in half and serve.
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