Kel made me this sandwich for the first time about 2 months ago. Guess what Kel has eaten almost everyday for lunch the past 2 months? Healthy, right? She drizzles hers with organic honey and insists it is somehow good for you because of that. I mean, it's organic. Let's get this straight Kel. You drizzled added sugar onto white crusty bread with melted cheese in the middle and yet somehow, that's healthy in Kel-land. Yep, that just happened. I just called you out.
Good thing something doesn't have to be healthy to be absolutely slap-yo-face-stupid-delicious. Which is why I reserve eating this sandwich to about every two months or so. Any more than that and I'm scared I'd get addicted and eat it everyday...like Kel. Oh, don't go and get all mad now. You know I'm kidding you in the most honest but lovingly sincere way. People, think of baked brie on toasted baguette with raspberry. That is basically what this is. Ridiculous. I rest my case.
Jingle...Jingle...Watch for tomorrow :)
Brie and Raspberry Panini
Crusty white, sourdough or Italian bread
Brie cheese, sliced in 1/4" thick slices
raspberries, halved vertically
Lightly spread butter on the outsides of the bread. Fill sandwich with slices of brie and raspberry halves and press butter sides up and down in a preheat panini press until melted and golden. Or you can do this the old school way in a non-stick skillet over medium heat a la grilled cheese.