Monday, 11 February 2013
When we were in town the other day I saw this sandwich advertised on one of the little cafe windows. I think it was an Italian one. It sounded fabulous. Cranberry, Bacon and Brie Panini. What's not to like about that!
That very day I bought a wedge of Brie at the cheese mongers in the Market. I was already formulating a plan in my head. I already had some nice dry cure streaky bacon in the fridge. I like to buy dry cure bacon. It's not pumped full of water . . . nice.
I used a spicy cranberry chutney, because I rather like that. But regular cranberry sauce would be delicious as well I think. I also added some greenery . . . mustard cress, for colour and for a bit of a peppery bite.
Some nice fresh Panini rolls and Bob's your Uncle! These went down a real treat. They were rich and smokey and sweet and salty . . . deliciously scrummy.
Even the Toddster who is basically a "cheddar" man loved them. (seriously the man thinks that only cheese worth eating is cheddar. He complained when we were in France a few years ago and we couldn't get any. Any cheese of the world you could imagine . . . but no cheddar. If it's not cheddar it's not cheese as far as he's concerned!)
*Cranberry, Bacon and Brie Panini*
Fabulously moreish panini. Salty and sweet, rich and a bit peppery from the mustard cress.
two panini buns
6 rashers of streaky bacon, cooked to your desired doneness
4 slices of brie cheese
a handful of mustard cress (can use rocket or watercress)
4 TBS cranberry sauce
Cut your panini buns in half horizontally. Spread the bottom half of each with 2 TBS of the cranberry sauce. Top with 2 slices of Brie on each some cress and 3 slices of bacon. Place the panini bun tops on each. Butter lightly on the outsides and then toast in a panini press, or in a hot skillet just until golden and the cheese has begun to melt. Serve hot and cut in half on the diagonal.