Grilled Brie and Pear sandwich with Balsamic Fig Reduction
Servings: 2 servings
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Ingredients
- 1 Tribeca Oven French Baton
- 1 cup Balsamic Vinegar
- 3/4 cup Fig Preserves
- 4 oz Brie
- 4 tbsp Butter
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 piece Comice Pear
Instructions
- Prepare the Tribeca French Baton per package instructions.
- Preheat a panini press to medium high heat.
- Balsamic Fig Reduction: In a medium saucepan, simmer balsamic vinegar, whisking constantly until reduced by half and is syrupy. Add fig preserves and whisk until incorporated.
- Bread: Slice the Tribeca Oven French Baton in half lengthwise. Butter the Tribeca Oven French Baton, season with salt and pepper, then drizzle balsamic figreduction.
- Sandwich: Thinly slice brie to about ¼” thick slices and place on the Tribeca Oven French Baton. Core the comice pears. Thinly slice to about eighth of an inch thick slices and place on the Tribeca Oven French Baton.
- Using the panini press, grill the sandwich for about 4 minutes, or until the cheese has melted and outside is golden brown.