Sandwiches are my life. Want something quick and easy? Make a sandwich. Too tired to prepare a full meal for dinner? Make a sandwich. Taking the kids to the park? Bring sandwiches. Have a little left-over mayo? Jam that spoonful in your mouth. Wait…What? I mean…make a sandwich! Whoever invented this brilliance of deli meat and cheese stuffed in-between two slices of bread is a genius. A GENIUS, I say!
Panini Happy is one of the first blogs I started to follow when I, myself, hit the blogosphere. Kathy’s the reason I
requested begged for a Panini Maker for my birthday two years ago, so I could make everything she creates. And score, Paul came through.
You know those appliances that sit on your counter, taking up space, collecting dust? My panini maker is not one of them! I use it at least once a week.
I’ve known for a year that Kathy was working on a cookbook. And honestly, I have never been so excited for a cookbook release. If I didn’t get a freebie copy, I would have bought one, no question. I’m still planning on buying a few more as gifts.
The pages are filled with awesomeness – bread with golden grill marks, melty cheese, different meats and vegetarian options. Oh! And there’s plenty of recipes that aren’t even sandwiches – you’d be surprised what you can grill on a panini maker. If the photography doesn’t make you hungry, the descriptions will.
It was so hard to decide what to highlight here. SO. HARD.
I’ve already made her Turkey-Apple Panini with Camembert and Arugula Pesto, Jalapeño Popper Grilled Cheese Panini, and her Ham with Brie and Apple Butter-Mustard Panini. All absolutely delicious! No lie. I am literally going to make my way through every single recipe.
But for now, I’m sharing her Panini with Roasted Apples, Brie, and Pecans.
I knew the flavor combo of sweet apples, buttery cheese, and cinnamon bread would dance in my mouth – and what better way to welcome in Fall than with something apple-y. Yuuuuuum. YUM, friends. Just…holycowthiswassofreakingdelicious.
Her cookbook is available here for a modest $12. Worth every single penny, easily.
1 lucky U.S. reader has a chance to win one copy of The Ultimate Panini Press Cookbook.
Kathy will even sign your book for you! Just fill out this Bookplate Request form – it’s perfect for gifts!
To enter, just tell me: what’s in your favorite grilled cheese sandwich?
For extra entries:
(1) Follow Very Culinary and/or Panini Happy on Pinterest
(2) Follow Very Culinary and/or Panini Happy on Facebook
(3) Follow Very Culinary and/or Panini Happy on Twitter
(4) If you’re on Twitter, tweet the following message: “Visit @veryculinary to #win The Ultimate Panini Press Cookbook by @KathyStrahs https://bellyfull.net/2013/09/10/roasted-apples-brie-and-pecan-panini/ #panini #giveaway“
THIS DRAWING IS NOW CLOSED – the lucky winner is Liz Guyot Ross. (A quick-shout out to Heather Scroggins who was the original name drawn. But she wrote and said she had won this cookbook from another blog and didn’t want to be greedy. Hurray for honest people – thank you, Heather!)
Roasted Apples, Brie, and Pecan Panini
Makes 4 sandwiches
Prep time: 20 minutes
Cook time: 5 minutes
• 1 medium-sized apple, cored and cut into 1/4-inch thick slices
• 4 tablespoons unsalted butter, at room temperature
• 8 slices cinnamon-raisin bread
• 4 ounces Brie cheese (with or without the rind) sliced
• 1/4 cup chopped pecans
Preheat oven to 400 °F. Spray a baking sheet with nonstick cooking spray and arrange the apples on the sheet. Roast the apples until they are soft and golden brown, with a caramelized crust on the bottom, about 15-20 minutes.
Heat a panini press to medium-high.
For each sandwich, spread butter on two slices of bread. Flip over once slice and top the other side with Brie, roasted apple slices, and pecans. Close sandwich with the other slice of bread, buttered side up.
Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, about 4-5 minutes (checking on it after a few minutes to make sure it doesn’t burn.)
Let cool slightly, slice in half and enjoy!
Recipe, courtesy of Panini Happy and The Ultimate Panini Press Cookbook