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


Credit: Yunhee Kim; Styling: Deborah Williams/Pat Bates and Associates

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • Preheat panini press or grill pan.

  • 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.

  • 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.


Adapted from Giada at Home by Giada De Laurentiis.

Nutrition Facts

269 calories; fat 14g; saturated fat 5g; mono fat 7g; poly fat 1g; protein 7g; carbohydrates 29g; fiber 1g; cholesterol 23mg; iron 1mg; sodium 188mg; calcium 41mg.