avec pacanes et salade au parmesan
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.
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Fromage brie
125 g
Pain plat
2 unit(s)
Mélange roquette et épinards
56 g
Pomme Gala
1 unit(s)
Tartinade de canneberges
2 tbsp
Mayonnaise
2 tbsp
Pacanes
28 g
Parmesan, râpé grossièrement
0.25 cup
Vinaigre de riz assaisonné
1 tbsp
Canneberges séchées
28 g
Huile
0.5 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
Beurre
0.5 tbsp
- 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 absorbs.
- 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 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-side 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 panini cooks, 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.
- Quarter panini.
- Divide panini and salad between plates
- Sprinkle Parmesan over salad.
890
kcal
Calories
48
g
Fat
17
g
Saturated Fat
86
g
Carbohydrate
31
g
Sugar
7
g
Dietary Fiber
27
g
Protein
80
mg
Cholesterol
1540
mg
Sodium
0.5
g
Trans Fat
400
mg
Potassium
550
mg
Calcium
4.5
mg
Iron
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