I mentioned yesterday in my Fig & Watermelon Salad post that this time of year I look for ways to incorporate fresh delicious figs into my meals. The season is so short so I try to enjoy them as often as possible. To take advantage of the figs mixed with some of my favorite ingredients I made a wonderful Panini.
Fresh figs, chèvre and balsamic glaze on lightly buttered and perfectly grilled thinly sliced sourdough bread…well I was one happy girl
Nothing too complicated, I spread both slices of sourdough with chèvre, added slices of fresh figs and drizzled on some balsamic glaze. I closed up the sandwich and lightly buttered the top.
Putting the buttered top of the sandwich down onto a pre-heated very hot grill pan. As I don’t have a Panini press I used my Aga grill pan and to add some “press” I topped my sandwich with my crêpe pan.
I mentioned in a previous post that the combination of figs, chèvre and balsamic glaze was a gastronomic delight, well this is all that with a buttery crunch. The Panini was quite rich and while I totally enjoyed it I found that half was plenty as a meal so it ended up two times the delight. I hope that you’ll give this sandwich a try and if you do, please let me know what you think.