Sweet apples, savory Brie and crunchy walnuts are the base for this toasty panini sandwich.
8 slices thickly sliced country style bread*
2 tablespoons mayonnaise
1 1/2 to 2 tablespoons Dijon mustard
1 small Granny Smith apple, cored and thinly sliced
4 oz Brie, sliced
2/3 cup California walnuts, coarsely broken
1 tablespoon chopped fresh tarragon
Olive oil
Preheat panini grill to high. Spread mayonnaise on 4 slices of bread and spread Dijon on the other 4 slices.
Top 4 bread slices with apples, cheese, walnuts and tarragon in that order; close sandwiches.
Coat outsides of sandwiches lightly with olive oil. Place on panini grill and cook for 4 to 5 to minutes or until bread is golden brown and cheese is melted.
Cut in half before serving, if desired.
*Cut bread on the diagonal to make larger slices if loaf is small.
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