Vegetarian Brie And Cranberry Paninis For 2 Recipes

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VEGETARIAN BRIE AND CRANBERRY PANINIS FOR 2



Vegetarian Brie and Cranberry Paninis for 2 image

This wonderful vegetarian panini combines the sweetness of cranberry sauce with a creamy and rich Brie, all wrapped in a perfect ciabatta roll. Heaven in your mouth.

Provided by Fioa

Categories     Panini

Time 15m

Yield 2

Number Of Ingredients 6

1 tablespoon butter
1 tablespoon Dijon mustard
2 ciabatta rolls, sliced in half
4 ounces Brie cheese, sliced
3 tablespoons cranberry sauce
2 cups baby spinach leaves

Steps:

  • Preheat a panini press to medium-high heat and lightly grease the surface with butter.
  • Spread Dijon mustard on ciabatta rolls. Layer Brie cheese, cranberry sauce, and spinach leaves over bottom halves. Top with the other halves.
  • Grill sandwiches in the prepared panini press until cheese is melted and rolls are golden brown, about 5 minutes.

Nutrition Facts : Calories 455.1 calories, Carbohydrate 42.7 g, Cholesterol 72 mg, Fat 23.7 g, Fiber 2.7 g, Protein 18 g, SaturatedFat 14.1 g, Sodium 964.8 mg, Sugar 7.3 g

BRIE, CRANBERRY AND BACON PANINI



Brie, Cranberry and Bacon Panini image

This is based on a sandwich I often get at a local restaurant. It is absolutely delicious as a panini! In light of a review, I have adjusted the amount of cranberry sauce required from 6 tablespoons to 5. Please feel free to adjust this to taste.

Provided by Shuzbud

Categories     Lunch/Snacks

Time 15m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 5

4 slices bread (I use 2 panini rolls but any bread will do)
4 slices brie cheese, 2 for each sandwich
5 tablespoons cranberry sauce
4 slices streaky bacon, cooked
butter, if using regular bread

Steps:

  • If using panini rolls, cut each roll in half. If using regular bread, spread the outside of each slice with butter.
  • Spread 2 1/2 tablespoons of cranberry sauce each on 2 slices of bread.
  • Layer the brie over the cranberry sauce.
  • Top with 2 slices of bacon and the top layer of bread, remembering to keep the buttered side facing outwards.
  • I use a George Foreman grill to cook the panini- press the lid down to heat the sandwich right through and cook for a few minutes until the cheese has melted.
  • Alternatively, cook in a skillet, pressing the sandwich firmly with a spatula while cooking.
  • Serve hot!

Nutrition Facts : Calories 544.6, Fat 35.8, SaturatedFat 11.7, Cholesterol 51.4, Sodium 897.8, Carbohydrate 42.6, Fiber 1.6, Sugar 18.6, Protein 12.7

TURKEY, BRIE, AND CRANBERRY PANINI



Turkey, Brie, and Cranberry Panini image

Categories     Bread     Sauce     Sandwich     turkey     Side     Roast     Thanksgiving     Lunch     Brie     Cranberry

Yield serves 4

Number Of Ingredients 10

1 tablespoon olive oil
2 tablespoons softened butter, plus more for focaccia
1 large onion, thinly sliced
1 teaspoon fresh thyme leaves (optional)
Kosher salt
Freshly ground black pepper
8 slices rosemary focaccia or other dense, soft-crumbed Italian bread
12 to 16 ounces thinly sliced roast turkey (or smoked turkey)
8 thick slices Brie (about 6 ounces)
1/2 cup whole cranberry sauce (see note)

Steps:

  • Heat the olive oil and butter in a medium skillet over medium-high heat. When the fat starts to sizzle, add the onion, thyme, and a pinch of salt and pepper, reduce the heat to medium-low, and cook, stirring, until the onion slices are caramelized and golden, 12 to 14 minutes. Remove from the heat, and cool slightly.
  • Heat a panini press to medium-high. To assemble the sandwich, butter one side of a focaccia slice and place it butter-side down on grill. Top with 3 or 4 ounces of turkey, a spoonful of onion, 2 slices Brie, and a slather of cranberry sauce. Top with the remaining slice of focaccia, butter the top, and place the sandwich on the grill. Carefully lower the grill over the top, to press the sandwich together neatly, and grill until golden, 3 to 4 minutes. Repeat to make the other sandwiches.

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