So for last night's dinner, we decided to make sandwiches. We were inspired by the delectable sandwich we had at Monsieur Marcel - grilled baguette with bacon, apple, brie and apricot preserve.
I must mention though that Monsieur Sharpe did all the preparation. He is pretty much the sandwich expert at home so I had him work on it. Yaaay! for my man in the kitchen!
par baked panini bread
fresh fuji apple slices
1) cut panini in half and place in toaster. Toast until desired crispness.
2) spread brie on bottom bread and apricot preserve on top bread.
3) arrange ham and apple slices in between the panini breads.
Serve with the following salad:
assorted spring greens (lettuce, arugula, frisee, spinach etc.)
1 small shallot, peeled and thinly sliced (optional)
1 teaspoon Dijon mustard
1 1/2 teaspoons real Vermont maple syrup
3 tablespoons champagne vinegar (i use muskat champagne vinegar from Trader Joes)
3 tablespoons extra virgin olive oil
freshly ground black pepper
In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper. Drizzle over the greens and serve.