This morning, chef and cooking instructor Bret Bannon showed us one of the many ways to cook with cast iron--making the perfect panini.  

For more information about Chef Bret, his culinary excursions, or his cooking classes, check out www.bretstable.com.

Shaved Ham, Brie and Pear Jam Panini

Ingredients:

2- 4-inch squares, sturdy ciabatta rolls
1 teaspoon Dijon mustard
4 ounces young brie cheese, divided
4 tablespoon pear jam, divided
6 slices ham (about 1 ounce), divided
Arugula leaves

Instructions:

Heat a Panini or sandwich press according to the manufacturer's instructions.

Split the bread in half with a serrated knife. Divide the mustard on the tops and bottom of each half, followed by the jam. Place 1 ounce of brie on the bottom slice followed by the ham and arugula and another 1 ounce then the top half to complete the sandwich.

Put the sandwiches on the grill and set the Panini weight on top. Cook until the cheese is melted and the bread is golden, 3 - 6 minutes, depending on how hot your Panini press is. Carefully remove the sandwich from the press, cut in half or quarters and serve immediately.

*Chef's Note:  The star of this sandwich is a young, fresh brie; something with a soft rind such as Frommager Brie D'Affinois. Shaved ham draped over the cheese with pear jam as the condiment is a classic accompaniment. If you can find rosemary ham, all the better. A few arugula leaves will give a peppery note to the sandwich. Since there are so few ingredients, use the best that are readily available.

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