Wednesday, July 11, 2012

Sweet Apricot & Hazelnut Pannini

This sandwich is not only delicious and unusual but incredibly versatile. Cut it into small strips or triangles for brunch. Eat it as an alternative to peanut butter and jelly for lunch or skip the boring toast in the morning and make one of these killer sandwiches, opened faced.
Every component was meticulously thought out to have a perfect balance of sweet, salty, soft and crunchy.

Sweet hazelnut butter, apricot jam, ripe apricot slices and salty pretzels crumbled on top of cinnamon raisin swirl bread and toasted to perfection.

Sweet Apricot & Hazelnut Pannini
Cinnamon raisin bread ( I used Dave's Killer Bread-Sin Dawg)
1/4 cup sweetened hazelnut butter
1/4 cup apricot jam
1-2 fresh apricots, thinly sliced
a handful of pretzels, crushed

Spread the jam and hazelnut butter on the bread. Top with fresh apricot slices and crushed pretzels.
Toast in a pannini press or in a dry pan with a heavy weight on top.

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