Cook's Note: If you have a panini grill, drag it out of the cupboard for these out-of-this-world breakfast sandwiches. Great for dinner as well.
- 4 ounces mild feta cheese, such as Valbreso
- 2 teaspoons honey
- 1 small lemon, zested
- 8 large leaves fresh basil
- 8 slices artisan raisin-nut bread
- 4 tablespoons fig jam olive oil
In a small bowl, combine feta, honey and lemon zest, mashing until well-blended. Roll basil leaves into a tube and slice them in thin shreds. Spread feta mixture on half of the bread slices. You’ll want a nice sturdy bread that can hold up to grilling.
Top each with jam and sprinkle with basil. (It’s hard to find fig jam; we used fig-ginger jam for this recipe.)Top with remaining bread slices and lightly brush outside of bread with olive oil.
Toast in panini grill until bread is browned and filling is heated through.
To prepare on the stove, heat a large nonstick skillet over medium heat.
Add sandwiches to pan, cooking 2 at a time. Place another heavy skillet or cast-iron pan on top of sandwiches, and press gently to flatten. Leave the skillet on top and cook sandwiches about 3 minutes. Flip and cook second side another 3 minutes, until bread is lightly toasted. Repeat with remaining sandwiches.