Brie Prosciutto Panini Sandwich – Bruno Albouze

brie cheese

🥗Healthier: goat cheese

💰Cheaper: cream cheese

Goat cheese offers a tangy flavor while being lower in calories.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, and ham is more affordable.

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain adds fiber, while white bread is typically less expensive.

balsamic glaze

🥗Healthier: balsamic vinegar

💰Cheaper: red wine vinegar

Balsamic vinegar provides acidity, while red wine vinegar is more budget-friendly.

Toast some healthy nuts (cashews, walnuts, or pecans) or skip this step.

Reduce balsamic vinegar with a dash of sugar in a saucepan.

Use aged pomegranate balsamic vinegar for drizzling.

Layer brie cheese on the bottom half of the ciabatta bread.

Add a layer of fig spread on top of the brie cheese.

Cover the fig spread with slices of prosciutto, chiffonade style.

Drizzle balsamic reduction over the prosciutto.

Top with fresh arugula for a peppery taste.

Add more brie cheese on top of the arugula.

Season with ground black pepper and sprinkle on the toasted nuts.

Close the sandwich with the top half of the ciabatta bread.

Preheat a commercial-grade panini press or cast iron griddle.

Grill the sandwich for less than three minutes until it gets grill marks, flipping it after two minutes if using a griddle.

Let the sandwich rest for about a minute before cutting it in half.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens