Crispy Prosciutto and Brie Panini on Garlic Rosemary Bread
This is not just a sandwich, people. Goodness no.
It is sooooo much more. Firstly, because I have a weird obsession with making each bite in a sandwich the same, aka doing it the right way. Secondly, remember my favorite nearly-no knead bread? Well this time I added rosemary and whole garlic cloves before kneading ’cause I’m crazy like that. Lastly, in case you aren’t convinced, I went ahead and made my own mayo. I found a practically fool proof recipe which has kind of made my life. I know I exaggerate a touch, but I am truly a mayo fiend. I am that creepy person who dips her french fries in mayo, slathers it on sandwiches, and requests extra at restaurants. Ew, I know, I’m the worst.
Adding a big bunch of baby spinach makes all the mayo OK though, I promise. I was so compelled by this sandwich that I actually drank my very last Bell’s Hopslam with it (which if you missed it, is basically liquid gold around these parts).
Just a small tip, if you decide to make the bread, which I HIGHLY recommend you do, maybe make sure your significant other knows there is rosemary and garlic in it before trying to make it into toast with jam. Not an ideal combination.
Crispy Prosciutto and Brie Paninis on Garlic Rosemary Bread
For the bread: Follow this recipe (do this ahead of time so bread is ready and cooled by the time you start making sandwiches). When you get to step 2 where you knead the bread, add a tablespoon of chopped fresh rosemary and 8-10 cloves of garlic first, ensuring these ingredients are well distributed throughout the dough. Proceed with the rest of the recipe.
For each sandwich:
2 pieces prosciutto
3 slices of brie to cover bread
Mayo on each side (as much as you like)
A handful of cleaned baby spinach
Start by crisping up your prosciutto, laying two slices in a large hot skillet for two ish minutes per side until crispy. Set aside until cool enough to handle. Arrange your sandwich. I like to split up the brie on both sides to make sure the sandwich sticks together. To a grill pan or skillet, add a little bit of butter, half- 1 tbsp. Place your arranged sandwich down, letting it brown up on each side.
Eat and be happy.
With the slightly salty prosciutto I would recommend drinking something slightly sweet, and a little malty. I love a nice amber, with a touch of hops. One of my favorite local varieties is the Mt. Carmel Amber. Mmmmm so delicious. This amber is especially delicious fresh and on draft, but also great in bottles. Cheers my friends.