 | | Directions | 1. Preheat panini press while assembling panini. Mix chocolate-hazelnut spread, milk and thyme in small bowl until well blended and smooth.
2. Brush 1 side of each bread slice lightly with butter. Place 4 bread slices, buttered-side down, on a clean work surface. Divide plum and Brie slices evenly among bread slices. Drizzle lightly with chocolate-hazelnut sauce. Top each with a second slice of bread, buttered-side up.
3. Place 2 sandwiches at a time on panini press and close. Cook 2 to 4 minutes or until bread is golden brown with grill marks and cheese is melted. Remove to wire rack to cool slightly before cutting. Serve warm sandwiches drizzled with remaining chocolate-hazelnut sauce. |
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Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 4
|  | | Ingredients | | - | | 1/4 cup chocolate-hazelnut spread, such as Nutella |
| - | | 3 tablespoons milk |
| - | | 3/4 teaspoon McCormick® Thyme Leaves |
| - | | 8 slices challah bread (1/2-inch thick) |
| - | | 1/4 cup (1/2 stick) butter, melted |
| - | | 2 medium plums, thinly sliced |
| - | | 8 ounces Brie cheese, sliced |
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| | Nutrition (per serving) | Calories: 617 Calories
Fat: 37 Grams
Protein: 21 Grams
Cholesterol: 153 Milligrams
Carbohydrates: 50 Grams
Sodium: 751 Milligrams
Fiber: 2 Grams
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