Ingredients
Equipment
Method
Balsamic Reduction
- In a small saucepan, reduce balsamic vinegar along with sugar to syrupy consistency. If it ends up too thick, add more balsamic – give a quick boil and set aside. Once at room temperature it should get to honey-consistency. Reduced balsamic vinegar can beautifully enhance fresh strawberries, citrus fruits, caprese salad and margherita panini.
Montage
- Slice bread lengthwise and cut a few slices of brie. Cover the bottom bread with the first layer of cheese. Add some fig spread, a prosciutto chiffonnade, arugula, a drizzle of balsamic reduction, more cheese, ground black pepper and toasted and crushed hazelnuts. A drizzle of black or white truffle oil can be added if desired. Add a thin layer of fig spread on the bread and enclose the sandwich.
Grilling
- Heat up cast iron griddle on low heat. If using a panini press, follow the manufacturing instructions. When cast iron begins to smoke; it's ready. Grill sandwich for about 2 minutes on each side, gently pressing the bread down as it grills. Let rest a couple of minutes before slicing.
Serving
- Transfer panini on cutting board and let it rest for a minutes or so before cutting. Enjoy!
