Since I am not going to blog tomorrow, with it being Thanksgiving and all, I wanted today’s post to be something a little special and out of the ordinary. Something for you to have in your back pocket for the day AFTER tomorrow, for when you are totally saturated with turkey and stuffing and cooking giant quantities of elaborate holiday fare. Something that is quick and simple and still festive. Something that will make you feel merry on the inside.
I adapted this recipe from GIADA’S KITCHEN, and I did follow her directions by making this in a panini-maker. However, if you are panini-maker-less, you could certainly make a version of this the old-fashioned grilled cheese sandwich way. If you do, I would still brown the bread front and back on your stovetop, just like I did in the panini-maker, since once you are into the second stage with the chocolate and the brie it will go very fast. Too fast to both brown the bread and melt the cheese and chocolate.
I made these sandwiches last weekend for the Southern husband, who is always totally up for a culinary adventure, no matter how off-beat it sounds, and they were simply amazing — a surprising, decadent, luxurious treat.So with thanks to all of you, who have made ME thankful to have so many wonderful, supportive, creative readers…happy, happy Thanksgiving to you and yours, and here is my newest favorite treat for you to try.
- 4 slices good quality bread
- 4-6 slices Brie cheese
- ¼ cup good quality chocolate -- chopped or chips
- ¼ cup fresh sliced basil
- Olive oil
- Brush both sides of bread with olive oil. Grill in panini-maker until golden brown, 1-2 minutes. If using stovetop skillet, cook on both sides until both sides are golden. Transfer to work surface.
- Lay 2-3 slices cheese on bread. Top with ⅛ cup chocolate and ⅛ cup basil. Place remaining bread slice on top.
- Return to panini-maker or skillet and grill an additional 2 minutes. Remove, cut into quarters and serve.