I couldn’t let National Sandwich Month pass by without one more creation – this time in panino form! I made the panino twice; the first time using whole wheat bread and a panini press…
… and the second time with whole wheat cinnamon raisin bread and a skillet + panini weight.
So which version came out on top?
The second! I think the bread crisped up better in the skillet, and I loved the additional sweetness from the whole wheat cinnamon raisin bread.
The creamy brie cheese melted beautifully, the juicy fruit just warmed through, the peppery arugula wilted a bit, and the sweet bread became perfectly golden brown.
I don’t know what else to say about this delectable panino except this: Dig in!
Peach, Cherry, and Brie Panino with Arugula
Printer-Friendly Recipe
