Prosciutto, Brie and Apple Panini With Scallion Butter

From Olga's cup and saucer restaurant in Providence RI, these were featured in Food and Wine.

• Ready In: 15 mins
• Serves: 4

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.