Savor a delightful sweet-and-savory contrast with this Raspberry and Brie with Hazelnut Spread Panini. Imagine toasted sourdough holding a layer of creamy brie, the cheese’s rich, buttery flavor brightened by the tart, juicy burst of fresh raspberries. A swirl of chocolate-hazelnut spread adds a nutty, sweet note and a silky texture that complements the brie and fruit. The result is a gourmet panini that balances flavors and textures in every bite—perfect for an elevated lunch or a decadent afternoon snack.
Grilled cheese sandwiches are a beloved staple in many homes, and this recipe shows just how versatile they can be. With only a few ingredients and minimal hands-on time, you can turn a familiar favorite into something unexpectedly elegant. This panini works well for busy weekdays, easy entertaining, or as a dish the kids can help assemble.
The grilled cheese trend has grown beyond simple comfort food. Chefs and specialty restaurants have embraced creative takes on melted-cheese sandwiches, and food media regularly highlight inventive combinations. This recipe follows that spirit, starting with the familiar structure of a grilled sandwich and introducing a few thoughtful twists.
- Good melting cheeses for sandwiches include Brie, Cheddar, Gouda, Gruyère, Fontina, Havarti, Muenster, Provolone, and Mozzarella.
- Stronger cheeses that add distinct flavor—sometimes paired with a milder melting cheese—include Asiago, Gorgonzola, Blue Cheese, Goat Cheese, and Parmigiano-Reggiano.
Making the Recipe
Brie and Raspberry Panini with Hazelnut Spread
Nicole Cook
5 mins
5 mins
10 mins
Sandwiches, Burgers & Sliders
American
4
598 kcal
Ingredients
- 8 slices sourdough bread (about 1/2″ thick)
- 2 Tablespoons softened butter
- 1/4 cup chocolate-hazelnut spread (such as Nutella)
- 4 ounces Brie, thinly sliced
- 1/4 cup fresh raspberries, chopped (about 2 ounces)
Instructions
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Brush one side of each bread slice evenly with softened butter and place them butter-side down on a work surface. Spread the chocolate-hazelnut spread over four slices. Top the spread with sliced Brie and chopped raspberries. Close each sandwich with the remaining bread, butter side up, and press gently to compact.
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Heat a panini press or preheat a large skillet over medium heat. Grill the sandwiches on the panini press or cook in the skillet, turning once, for 3 to 4 minutes, until the bread is golden and the cheese has melted. Serve immediately while warm and gooey.
Nutrition Facts
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Carbohydrates: 79 g
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Protein: 21 g
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Fat: 22 g
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