Ingredients
How to Make It:
1. In a shallow dish, beat eggs. Salt and pepper. Dip one by one the bread slices in the egg mixture and let excess drip off. Put in a dish.
2. Preheat pinion maker and there toast bread slices, both for 2 to 3 minutes or until they begin to brown. Place slices of bread on a work surface and spread 1 tbsp. Tsp (5 ml) Dijon mustard on each. Place ham on four slices of bread and top with sliced apples and brie. Cover with remaining bread slices, mustard side down.
3. Put the sandwiches, both in the pinion maker. Close the lid and cook 6 to 8 minutes (depending on the power of the device), or until crisp.
Nutritional
BY PANINI: cal. 430; prot. 27 g; M.G. 20 g (10 g
Sat).; chol. 80 mg; gluc. 36 g; 3 g fiber;
1175 mg sodium
- 3 large eggs
- 8 slices of thick bread
- 8 c. Tsp (40 ml) Dijon mustard
- 12 thin slices of Black Forest ham or other (about 6 oz/180 g in total)
- 1 apple, thinly sliced
- 6 oz (180 g) thinly sliced brie
- salt and freshly ground black pepper
How to Make It:
1. In a shallow dish, beat eggs. Salt and pepper. Dip one by one the bread slices in the egg mixture and let excess drip off. Put in a dish.
2. Preheat pinion maker and there toast bread slices, both for 2 to 3 minutes or until they begin to brown. Place slices of bread on a work surface and spread 1 tbsp. Tsp (5 ml) Dijon mustard on each. Place ham on four slices of bread and top with sliced apples and brie. Cover with remaining bread slices, mustard side down.
3. Put the sandwiches, both in the pinion maker. Close the lid and cook 6 to 8 minutes (depending on the power of the device), or until crisp.
Nutritional
BY PANINI: cal. 430; prot. 27 g; M.G. 20 g (10 g
Sat).; chol. 80 mg; gluc. 36 g; 3 g fiber;
1175 mg sodium