Panini are an excellent fall-back when crunched for time. They come together in no time yet still have an air of elegance that you don’t quite get from a regular sandwich. This recipe from Chomping the Big Apple blends together smoky duck breast with sweet and tart cherry preserves to help the taste buds also remember that spring and summer produce is just around the corner.
Ingredients
- 1″ slices of Italian bread
- smoked duck breast, sliced thin*
- 1/4″ slices of brie
- arugula
- cherry preserves
- extra virgin olive oil
*If you are lucky enough to live in NYC you can pick up smoked duck breast at the greenmarket through Hudson Valley Duck farm. Otherwise there are many options out there these days in supermarkets or online. They can be used for everything from sandwiches to soups (ramen!!) to a charcuterie board so I recommend you pick one up to try asap.
Directions
Heat your panini press according to instructions. If you don’t have one, don’t despair: Heat your cast iron skillet and use something heavy (such as a foil-wrapped brick) to press your sandwich into shape.
For each panino, place a bit of brie on each of two slices of bread (a little cheese on each side will help hold it all together). Add a layer of smoked duck breast, a good smear of cherry preserves, and a pile of arugula on one piece and then top with the second. Drizzle the outside of both sides of the sandwich with a bit of extra virgin olive oil.
Place the panino in the panini press and cook per the machines directions until the bread is toasted and the cheese is melted. If using the cast iron skillet, place the sandwich in the hot pan, top with the brick, and cook until the bottom is browned and crispy. Flip the panino over and repeat. Serve warm.
– Sarah Bode-Clark is a NYC transplant by way of Kansas. Her love of cooking began with lots of experimentation (often subjected onto her husband). After working in upscale NYC restaurants, Sarah developed a real knack and passion for cooking in her tiny kitchen.
