Honeyed Rhubarb and Brie Panini

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…

If this sandwich had a soundtrack it would be this.  A score this stunning was meant for an equally stunning sandwich.

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Honeyed Rhubarb and Brie Panini

Serves 2

Ingredients

Instructions

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 like a jam.

Turn off the heat and stir in the tarragon.

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. Let cool slightly before cutting and serving.

Notes

*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.