Pan-Grilled Brie Paninis with Cranberry-Apple Compote

15-Min Meal

Very High Fibre

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Pan-Grilled Brie Paninis with Cranberry-Apple Compote

made with flatbreads and mayo

15 min

Difficulty: 1/3

Canadian

Flatbread makes a lighter, crisper panini that toasts quickly and lets the fillings shine. Inside, the sweet, buttery mix of brie and apple melts into a lush, silky layer. And for searing, mayo outperforms butter: it spreads easier, browns more evenly, and delivers a perfectly golden, ultra-crisp crust without burning.

Allergens

Pecans

Sulphites

Soy

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Crustaceans

Gluten

Peanuts

Sesame

Tree nuts

Fish

Tags

Very High Fibre

Regional-specialty

Discovery

Handhelds

New

15 min meal

Dinner-in-15

Ingredients

Brie Cheese

125 g

Flatbread

2 unit(s)

Arugula and Spinach Mix

56 g

Gala Apple

1 unit(s)

Cranberry Spread

2 tbsp

Mayonnaise

2 tbsp

Pecans

28 g

Parmesan Cheese, shredded

0.25 cup

Seasoned Rice Vinegar

1 tbsp

Dried Cranberries

28 g

Oil

0.5 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Butter

0.5 tbsp

Preparation

Before starting, wash and dry all produce.
Heat a medium non-stick pan over medium-high (large pan for 4 servings).
While the pan heats, quarter, core, then cut apple into 1/8-inch slices.
When the pan is hot, add 1/2 tbsp (1 tbsp) butter and half the apples. Cook for 2-3 min, stirring often, until golden and tender-crisp.
Stir in dried cranberries, half the cranberry spead and half the vinegar. Season with salt and pepper. Cook for 1-2 min, stirring often, until liquid is absorbed.
Transfer to a plate. Carefully rinse and wipe out the pan.

While cranberry-apple mixture cooks, slice brie into 1/4 inch-thick slices.
Cut a piece of parchment paper measuring 8x8 inches.
Spread mayo over one side of 1 (2) of the flatbreads.

Reheat the same pan (from step 1) over medium.
When hot, place the prepared flatbread mayo-sides down in pan.
Assemble brie slices and cranberry-apple mixture over top, leaving a 1/2-inch border. Close with remaining flatbread. (NOTE: Don't crowd the pan; cook panini in 2 batches for 4 servings)
Reduce heat to medium-low.
Place the prepared parchment paper over top. Place a heavy-bottomed pot or pan over top and gently press down.
Cook for 1-3 min per side, covering the second side with parchment and pressing down, until golden and crisp.

While paninis cook, to a large bowl, add remaining vinegar, remaining cranberry spread and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
Add remaining apples, arugula and spinach mix and pecans. Toss to coat.