Golden bread pressed flat, Brie oozing at the edges, thin slices of pear against the turkey: Domaine des Terres Rouges’ Chestnut Mustard, stone-milled and flavored with chestnut, gently sweet and nutty, is the quiet secret of this panini.
Serves 4 · 15 min
- Spread 8 slices of country bread with the chestnut mustard, about 1 tsp per slice.
- Top 4 of the slices with 7 oz (200 g) sliced cooked turkey breast, 5 oz (150 g) sliced Brie and a few thin slices of pear.
- Close the sandwiches and brush the outsides lightly with olive oil or melted butter.
- Cook in a panini press or a skillet over medium heat for 3 to 4 minutes per side, pressing down, until golden and the Brie is melting.
The star of this recipe: Chestnut Mustard, by Domaine des Terres Rouges.
