I’ve been playing with my new panini press that I got for Christmas and this sandwhich was a quiet lunch at home alone one afternoon last week. It was inspired by an hors d’ouevre that I very often serve when we have friends over for the evening and that has been previously featured on this blog. It is basically the same ingredients wrapped in puff pastry and baked. The puff pastry recipe adds some nuts but I don’t see why you couldn’t add them here if you were so inclined. Find that recipe here:
The bread for this delicious sandwich is what I consider to be the best made in St. John’s, which of course, has to be the excellent Belgian Loaf at Georgetown Bakery. I enjoyed this one so much that I actually made a few more that evening when friends dropped by, cut them in quarters and served them up with the other nibbles I had prepared for the evening. I didn’t hear many complaints. 😉
Belgian Loaf (or your favorite artisan bread)
Heat your panini press to a medium high setting. Butter both slices of bread, making sure that when you put the sandwich together the buttered sides are on the outside.
Lay the first slice of bread on the heated panini press and cover with about 3 ounces Brie cut in slices. Sprinkle some partridgeberries (or cranberries) over the cheese. Spread about a tablespoon of honey on the inside of the second slice of bread and place on top with the butter side up. Close the panini press and cook until the bread is golden brown and the cheese has melted .
NOTE: If you don’t have a panini press, two cast iron skillets do a good job too. Use one to heat on the burner and one as a weight on top of the sandwhich as it cooks. You will, of course, need to flip the sandwhich to brown the other side using this method.