Raisin Bread with Mascarpone and ChocolateClick to Play

Panettone or Raisin Bread with Mascarpone & Chocolate

Mary Ann Esposito

In Italy at lunchtime it is very popular to have crusty grilled sandwiches, panini alla griglia. Be sure to use good, country-style bread with a coarse crumb and the best fillers you can find. It also helps to have a panini maker, but if not, use a non-stick skillet and be sure to season the pan well with olive oil or butter so the bread will toast evenly and not burn. As the sandwich browns, use a spatula to press on it to help maintain contact with the pan.

INGREDIENTS

2 slices panettone, raisin or other sweet bread
3 tablespoons room temperature Mascarpone
1/3 cup shaved semisweet chocolate

DIRECTIONS

Spread the mascarpone over one slice of the bread and sprinkle the chocolate over the top. Top with the second slice of bread and grill in a panini maker until brown.

If making in a skillet, melt 1 tablespoon of butter in a non-stick sauté pan; when it begins to sizzle, add the sandwich and weigh it down with a grill press or cast-iron pan. When brown on the bottom, turn it over and brown the other side.

Note: This is also good using Nutella and Mascarpone.

The recipe is featured on show 1723, Grilled Sandwiches € Panini Assortiti alla Griglia.

item recipe is featured in Episode 1723 of Season 17.

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