Rhubarb was always a mysterious and untouched ingredient in our house growing up. It was dubbed “Sour Celery” and not worthy of a pie. But now as a grown up, I’ve change my tune.
This sandwich feels a bit royal, like it could be served in the queens gardens with tea. But at the same time it’s so warm, gooey, and comforting- like the only place it belongs is on your patio during a breezy, sunny afternoon. With birds chirping… And butterflies flying… Either way you’ll need a napkin, a lush setting, and tea. Iced or fancy.
If this sandwich had a soundtrack it would be this. A score this stunning was meant for an equally stunning sandwich.
- 2 large stalks Red Rhubarb
- 1 Tablespoon Honey
- 2 Tablespoons Water
- 1/2 teaspoon chopped, fresh Tarragon (optional)
- 4 slices Panini bread*
- 2 oz Triple Cream Brie Cheese
- Extra Virgin Olive Oil
- Chop the rhubarb into 1/2 inch slices.
- In a small sauce pan combine the rhubarb, honey, and water. With the lid on, saute on medium heat for 5-7 minutes, or until soft. Stir occasionally to avoid burning. If it gets very dry, add a tiny bit more water. But don't add too much, you want it to be thick.
- Turn off the heat and stir in the tarragon The rhubarb will start to break up.
- Layer slices of brie on two slices of bread and top with the rhubarb mixture. Cover with remaining bread and brush oil on the outside of the sandwiches.
- In a medium-high grill pan or panini press, cook the sandwiches on each side for 2-3 minutes, or until nice grill marks appear and cheese oozes down the sides.
- Let cool slightly before cutting and serving.
- *Panini bread can range from Ciabatta to French to Italian, or even Sourdough bread. Any deli bread with a nice chewy texture and crunchy exterior works great here. Check your deli bread counter and don't use your average sliced bread! It won't hold up to a panini like this.