Mozzarella, Raspberry and Brown Sugar Panini

• 8 (1/2-inch thick) slices bakery-style white breadbread
• 1/4 cup extra-virgin olive oilolive-oil
• 1/2 cup raspberry jamraspberry-jam
• 2 teaspoons chopped fresh rosemary leavesrosemary
• 8 ounces (2 balls) fresh mozzarella, drained and patted dryfresh-mozzarella
• Kosher salt, optionalsalt
• 2 tablespoons light brown sugarbrown-sugar

1. 01Preheat the panini press.
2. 02Using 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. 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.
3. 03Cut the panini in half and serve.

Calories

573 kcal

Protein

19 g

Fat

28 g

Saturated fat

10 g

Carbs

62 g

Fiber

3 g

Sugar

28 g

Sodium

665 mg

Cholesterol

45 mg

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