Mozzarella, Raspberry, and Brown Sugar Panini

Yield: Makes 8 servings (serving size: 1/2 panini)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 269
  • Fat: 14g
  • Saturated fat: 5g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 1g
  • Protein: 7g
  • Carbohydrate: 29g
  • Fiber: 1g
  • Cholesterol: 23mg
  • Iron: 1mg
  • Sodium: 188mg
  • Calcium: 41mg


  • 1/4 cup olive oil
  • 8 (1/2-inch-thick) slices bakery-style white bread
  • 1/2 cup raspberry jam
  • 2 teaspoons chopped fresh rosemary
  • 8 ounces fresh mozzarella cheese, drained and patted dry
  • Salt (optional)
  • 2 tablespoons light brown sugar


  1. 1. Preheat panini press or grill pan.
  2. 2. Using a pastry brush, brush oil on both sides of bread. Spread jam evenly over 1 side of each slice of bread; sprinkle with rosemary. Cut mozzarella into 8 slices; place 2 slices of cheese on each of 4 bread slices. Sprinkle a pinch of salt over cheese, if desired; top with remaining 4 slices of bread, jam side down. Sprinkle tops with brown sugar.
  3. 3. Grill panini in a panini press until cheese has melted and bread is golden and crispy (about 3 minutes). If you do not have a panini press or indoor grill, use a ridged grill pan: Put sandwiches in pan (in batches, if necessary); place a weight, such as a brick wrapped in aluminum foil or a heavy cast-iron skillet, on top to press them down. Brown the first side (about 2-3 minutes), flip the sandwich, replace the weight, and brown the other side (about 2-3 minutes) to finish melting the cheese. Cut paninis in half; serve.
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