Mozzarella, Raspberry, and Brown Sugar Panini

mozzarella-raspberry-brown-sugar-panini Photo: Yunhee Kim; Styling: Deborah Williams/Pat Bates and Associates


  • 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. Preheat panini press or grill pan.

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. 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.

  • Yield: Makes 8 servings (serving size: 1/2 panini)

Nutritional Information

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

Good to Know

Raspberry jam contrasts the mozzarella cheese perfectly, but also gives this panini a natural sweetness without too many added calories.


Adapted from Giada at Home by Giada De Laurentiis.