I love when other people bring food to my house and then leave it here – thanks, Kate, for the brie! Brie is something I almost never buy, so it was fun finding it in my cheese drawer today! If I’m at a Christmas party and someone makes a baked brie, count me out for interesting (or even coherent) conversation. I’ll stay by the brie, thanks. Brie comes wrapped in paper, but then you open it and it seems like it’s wrapped in MORE paper. This is actually edible, but it’s weird so you might just want to slice some of it off. That’s what I do, anyway.
This panini blends the salty turkey, the kicky dijon, the sweet apple and honey, and the mild cheese together in a perfectly balanced way. It is a sandwich that will get even better as you eat, so that by the end you look longingly at your plate, wishing more sandwich would appear.
If you buy lunchmeat then turkey would be perfect. I used leftover shredded turkey I had; if you wanted to shred or slice a cooked chicken breast you could do that as well. This sandwich came together in literally five minutes but is fancy enough for a brunch or a week night dinner.
Brie, Apple, and Turkey Panini
4 slices whole wheat bread
about 2 tbsp. dijon mustard
1/2 c. shredded or sliced cooked turkey (deli turkey would work)
4 oz. brie (about half of a 7 oz wheel)
1 tbsp. honey
1 apple, thinly sliced
1. Plug in panini press or heat a grill pan/griddle to medium heat. Spray pan or press with nonstick spray.
2. Open four slices of bread and spread dijon on each slice.
3. Arrange turkey on two of the four slices.
3. Top turkey with half of the brie.
4. Drizzle honey over brie.
5. Top with thinly sliced apples.
6. Finish with remaining brie, and top with bread slice.
7. Press until deep golden brown. Slice, and serve. If using a pan or griddle, press down on sandwich with another heavy, large pot. Flip once the bottom is golden and repeat on opposite side.