I don’t normally have a fancy Panini for lunch with expensive brie cheese, fresh basil, and peaches imported from Utah; But I walked past a wheel of brie cheese that was on clearance, which was a perfectly great excuse to buy it, and I just so happened to have a 20 lb. box of peaches imported from Utah waiting for me at home.
So as I stood in the isle thinking….
and thinking about what to do with this brie,
(while at least 20 people walked past giving me dirty looks for hogging up the isle)
I just gave up and decided to make a grilled cheese, because if you haven’t had a grilled cheese made with brie, you clearly aren’t living a very fulfilling life. It’s so soft and gooey, very mild and almost buttery tasting. The sweet acidity from the peaches counter the richness of the cheese perfectly, and the sweet licorice notes of basil brightens the whole thing up.
My Dad, who is a complete and utter Carnivore who won’t eat anything unless it has traces of animal flesh, took one look at this sandwich and said, “Ew… that sounds… hideous.”
I can always count on him for an honest opinion…
He reluctantly took a bite and actually said, “Mmmmm that’s actually very refreshing!” and went in for a second bite.
I mean, how could you NOT like this?! Just LOOK at that melty cheese creeping over the sides!
The most important step to achieving the most perfectly golden crisp exterior, is making sure you cook your Panini on medium-low to medium heat. I’m quite possibly THE most impatient person I know, especially when it comes to food, so I understand the urge to crank up the heat so that it gets done faster. The problem with that, is that your bread will get black and overdone before your cheese even has a chance to melt. So trust me, it’s worth the wait.
The thing I love about sandwiches/Panini’s, is how customizable and versatile they are. The exact measurements might be slightly different for everyone, depending on the size of the bread you are using, size of your basil leaves, peaches, etc. So customize it to your liking. You may also cut off the waxy exterior of the brie if you prefer.
Looking back, this would have also been delicious with a drizzle of honey on the inside! Or for you persistent meat lovers, you could throw on some turkey, ham, or prosciutto.
© Lights Camera Spatula. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. If you make this recipe, be sure to tag your photo #lightscameraspatula.