The perfect fall panini! This 5-ingredient sandwich, made with brie, fig preserves, and arugula is just what you need on a busy, chilly weeknight.
8 slices sourdough bread
1 (8-ounce) round Brie cheese
4 tablespoons fig preserves
¾ pound sliced peppered deli turkey
4 ounces arugula
Nonstick cooking spray
Heat a panini press or 12-inch skillet over medium-high heat.
Gently remove top and bottom rind of the Brie cheese (if desired), using a paring knife. Cut into ¼ inch slices.
Spread one tablespoon of jam on each of four bread slices, followed by 3-4 slices of turkey, 4-5 slices of brie, a handful of arugula and remaining slices of bread.
Coat panini press or pan with olive oil spray and place 2 sandwiches on hot surface.
If using a pan, cook for 4 minutes or until golden brown, flip and continue to cook for an additional 4 minutes.
Repeat with two remaining sandwiches.
Cut sandwiches in half and serve.
Wrap in parchment paper for a picnic.