Prep 8 mins
Cook 5 mins
From How to Boil Water on the Food Network. Works perfectly in a Panini grill. Absolutely Delicious!
- 8 slices stone-milled artisan rye bread, about 1/2-inch thick
- 5 -6 tablespoons unsalted butter, softened
- 1⁄4 cup store-bought apple butter
- 1 lb sliced fresh roasted deli turkey
- 1⁄2 lb brie cheese, thickly sliced
- 1 bunch arugula, stems trimmed
- Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread each with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently.
- Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt.
- Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.) Cut the sandwiches in half and serve hot.
This is a wonderful combination of flavors! My husband groaned when I told him what the ingredients were but he is definitely a fan. I don't have a panini press so used deli rye bread w/seeds and made it like a grilled cheese sandwich. Next time I will be a bit more generous with the apple butter to add more apple flavor to the sandwich. Thanks for a keeper!
I prepared these with baby spinach instead of arugula- forgot to pick some up, but the spinach worked great. Added a dollop of Dijon mustard to the apple butter. BF loved them- we want to try them next time using a slice of grilled apple & smear of honey-mustard. The brie and apple combonation is awesome! We will be using this recipe often.