Paninis au brie poêlés et compote de pommes aux canneberges

Repas 15 min

Très riche en fibres

Découverte

Nouveau

Paninis au brie poêlés et compote de pommes aux canneberges

avec pains plats et mayonnaise

15 min

Difficulté: 1/3

Canadienne

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

Pacanes

Sulfites

Soya

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Crustacés

Gluten

Arachides

Sésame

Noix

Poisson

Tags

Très riche en fibres

Regional-specialty

Découverte

Handhelds

Nouveau

15 min meal

Dinner-in-15

Ingrédients

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

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.