Brie and Tomato Panini

This is a simple and delicious version of the classic grilled cheese sandwich. The Brie melts readily and is so flavorful. Dorie Greenspan inspired the use of mayo instead of butter on panini-facing slices of bread. A genius idea, which makes a most flavorful crust and is much easier to implement. An addition that could improve this sandwich might be layering drained sauerkraut in the middle of the sandwich!

4 slices finest/favorite bread

6 Tbsp mayo

1 heaping Tbsp prepared horseradish

2 palmful fresh baby spinach leaves

1/4 lb Brie cheese, sliced 1/4-inch thick

1 large ripe tomato, thickly sliced

Dash garlic powder

Heat a panini press.

Spread one tablespoon mayonnaise on 2 slices of bread. Pile half the spinach on each slice.

Paint the other two slices of bread with the horseradish, evenly. Place half the cheese on the horseradish spread and top the cheese with 2-3 slices tomato. Season tomatoes with garlic powder, salt and pepper to taste.

Fold the two dressed slices of bread together.

Brush the top side of each sandwich with one tablespoon of mayo using a pastry brush. Lay the sandwiches, mayo-side down on the hot panini press. Now brush the remaining mayo evenly on the second half of each sandwich. Close panini press and cook just until the cheese oozes out and is melted, and the bread surfaces are nicely browned.

Slice and serve.

Makes 2 panini sandwiches, and recipe can easily be doubled or tripled easily.

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