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Home » Recipes » Sandwiches

June 12, 2019 · 9 Comments

Brie and Raspberry Jam Panini

30 Minutes or Less· French· Sandwiches

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This panini made with creamy Brie cheese and sweet seedless raspberry jam makes a tasty lunch or quick dinner sandwich.

This panini made with creamy Brie cheese and sweet seedless raspberry jam makes a tasty lunch or quick dinner sandwich.

Melted creamy Brie cheese and sweet seedless raspberry jam makes for a tasty lunch or dinner sandwich.

I had a small piece of Brie cheese leftover and didn't want it to go to waste so I decided to make myself a sandwich for lunch. I was busy running around this particular day (what else is new!) and wanted something that I could take with me, but it also had to be quick and easy.

This Brie and Raspberry Jam Panini was just what I needed.

I love grilled cheese sandwiches and a panini is basically one that's cooked on a panini press. For this recipe you'll need Ciabatta rolls, Brie cheese, raspberry jam and cooking spray.

Brie and Raspberry Jam Panini

How do you make Brie and Raspberry Jam Panini?

Start by adding some Brie cheese to the bottom of the bread; then spread some of the jam on top.

Place the top of the bread on the sandwich; then heat up your panini grill pan. Once hot, spray the pan with cooking spray and add one sandwich.

This panini made with creamy Brie cheese and sweet seedless raspberry jam makes a tasty lunch or quick dinner sandwich.

If you have a larger panini press, you can cook more than one sandwich at a time, but mine is a smaller, home version.

Hold down the top so that you melt the cheese and get light grill marks on the bread; then repeat for each sandwich.

Not only was this Brie and Raspberry Panini easy to make, it was delicious! ~Enjoy!

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Brie and Raspberry Jam Panini on a plate

Brie and Raspberry Jam Panini

Carrie's Experimental Kitchen
This panini made with creamy Brie cheese and sweet seedless raspberry jam makes a tasty lunch or quick dinner sandwich.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Sandwiches
Cuisine American
Servings 4

Ingredients
  

  • 4 ciabatta rolls, cut in half horizontally
  • 12 ounces sliced brie cheese sliced
  • 4 tablespoons seedless raspberry jam
  • cooking spray

Instructions
 

  • Add 3 ounces of cheese to the bottom of each roll; then spread 1 tablespoon of the jam on the top of the bread.
  • Place the roll on top, heat up your panini grill pan, spray with cooking spray and place 1-2 sandwiches on the pan.
  • Hold down the top so that you melt the cheese and get light grill marks on the bread. Repeat for each sandwich.

Nutrition

Calories: 468kcalCarbohydrates: 40gProtein: 23gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 816mgPotassium: 145mgFiber: 1gSugar: 10gVitamin A: 503IUVitamin C: 2mgCalcium: 160mgIron: 1mg
Keyword grilled cheese
Tried this recipe?Let us know how it was!

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This panini made with creamy Brie cheese and sweet seedless raspberry jam makes a tasty lunch or quick dinner sandwich.

 

 

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*Originally shared June 2012/Updated June 2019 

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Reader Interactions

Comments

  1. Natalie Atick says

    June 27, 2012 at 10:52 pm

    Wow!! I need to make this for my cheat meal this Saturday! Omg looks amazing

    Reply
    • Carrie's Experimental Kitchen says

      June 28, 2012 at 11:18 am

      Thank you Natalie, it is definitely a quick, easy meal..Enjoy!

      Reply
  2. laurenkellynutrition.com says

    June 27, 2012 at 8:49 pm

    This looks fantastic Carrie, I just shared on my page!!

    Reply
    • Carrie's Experimental Kitchen says

      June 28, 2012 at 11:18 am

      Thanks Lauren!

      Reply
  3. Foodie Stuntman says

    June 27, 2012 at 3:25 pm

    I would never have guessed to take this on the go but it's a great idea!

    Reply
  4. Ashlee Christopher says

    June 27, 2012 at 3:18 pm

    Yummy! I love raspberry jam!

    Reply
  5. DineIn says

    June 27, 2012 at 10:22 am

    Basically i loved all sort of cheese & bread dish this too like that much 🙂

    Reply
    • Carrie's Experimental Kitchen says

      June 27, 2012 at 10:50 am

      Thank you for stopping by! 🙂

      Reply

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