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Submitted by Dena Price
2 store-bought hash-brown patties
2 thin slices brie, each cut across the width (short side) to create 4 squares
2-3 baby spinach leaves, washed and roughly torn
1 large fresh sage leaf, finely chopped (or 1/2 teaspoon dried)
1-2 thin slices from a small red onion, lightly chopped
1 teaspoon balsamic vinegar
4 thin slices from a red or green apple
olive oil cooking spray
Place hash-brown patties on small ungreased cookie sheet.
Bake for one minute less than stated on package directions or until the patties just start turning golden brown.
Remove from oven; set cookie sheet (with patties) on heat-safe surface until patties are cool enough to handle.
Meanwhile, heat panini press to 400 degrees Fahrenheit (see below if you don’t own a press).
Top one of the patties with two brie squares, followed by spinach, sage, red onion, balsamic vinegar, apple slices and remaining two brie squares. Top with remaining patty.
Transfer panini to press; close cover; cook for two to four minutes or until top has nicely browned grill marks. Serve hot.
Yield: 1 panini (recipe may be doubled or quadrupled if your panini/frying pan is large enough).
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