Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Sweet paninis filled with baked apples and melting fontina cheese are perfect for a Sunday brunch when you're craving something a little different. A limoncello syrup with honey and rosemary, which soaks the bread, gives them a complex, multi-layered flavor. If you don't have a panini press, simply toast the sandwiches on both sides in a regular frying pan until the cheese melts.

Ingredients:

• 4 apples, very thinly sliced
• 1/4 cup + 2 tablespoons honey
• 1/4 tbsp ground cardamom
• A pinch of salt
• 2 tbsp limoncello
• 0.5 cups of sugar
• 12 fresh sprigs of rosemary
• Zest of 1 lemon, for garnish
• 8 slices brioche, any thickness
• 4 slices fontina cheese
• 5 eggs, beat in a shallow bowl
• Turbinado sugar, for sprinkling
• Special equipment: shallow baking dish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

brioche bun, lemon liqueur, apples, cardamom, rosemary, Fontina cheese, honey

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Preparation:

Step 1
• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and spray with cooking spray. In a large bowl, combine the apples, 2 tablespoons of honey, cardamom, and salt. Arrange the apple mixture in rows, slightly overlapping, on the prepared baking sheet. Bake for 30 minutes.
Step 2
• In a medium saucepan, combine limoncello, sugar, 1/2 cup water, the remaining 1/4 cup honey, and rosemary. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Remove from heat and let steep for at least 10 minutes. Strain, discarding the rosemary, and set aside.
Step 3
• Brush the inside of each brioche slice with limoncello syrup. Then top with a layer of fontina and a quarter of the apple mixture. Close the sandwiches and place them in the beaten eggs. Soak both sides of each sandwich. Place the sandwiches on a wire rack set over a baking sheet to allow any excess egg to drip off.
Step 4
• Heat a greased frying pan or panini press. Cook the sandwiches until evenly browned on each side. Cut in half and serve with the remaining syrup. Sprinkle with turbinado sugar, lemon zest, and the remaining rosemary sprigs.

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