Mozzarella, raspberry and brown sugar panini

  • Preparation Time5 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
8 (1cm thick) slices bakery-style white bread
4 tbsp extra-virgin olive oil
160g raspberry jam
3g chopped fresh rosemary leaves
225g (2 balls) fresh mozzarella, drained and patted dry
Salt, optional
25g light brown sugar

1) Preheat the panini press.

2) Using a pastry brush, brush the bread on both sides with the oil. Spread 1 side of each slice of bread with the raspberry jam. Sprinkle the rosemary over the jam.

3) Cut the mozzarella into 8 slices. Place 2 slices of cheese on 4 of the bread slices. Season the cheese with a pinch of salt, if using. Place the remaining slices of bread on top, jam-side down. Sprinkle the tops with the brown sugar. Press in the panini press for 3 to 5 minutes until the cheese has melted and the bread is golden and crispy.

4) Cut the panini in half and serve.

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