2peacheslarge, ripe, peeled, pit removed, and roughly chopped
1garlic cloveminced
1/2yellow onionsmall, thinly sliced
1/2cupwater
1/4cupapple cider vinegar
2tablespoonshoney
1/2teaspoonkosher salt
1/4teaspoonground black pepper
1/4teaspoonground cinnamon
1tablespoonwhole-grain mustard
For the Panini
8slices crusty whole-grain bread
2tablespoonsextra virgin olive oil
4tablespoonsdijon mustard
8slices brie cheeselow-fat
8slices turkey breastleftover roasted turkey works great!
1cuparugula
Instructions
For the Peaches
In a medium saucepan, combine all ingredients. Bring to a boil on medium-high heat, stirring occasionally. Once boiling, reduce heat to low and simmer for about 30 minutes or until most of the liquid is absorbed. Stir often to prevent burning. The peaches will resemble a thick jam or jelly.
Store in an airtight container and refrigerate when not using.
For the Panini
Lightly spread olive oil on one side of each bread slice with non-stick spray. Place 4 slices, oil side down, and spread 1 tablespoon of Dijon mustard on each un-oiled side. On top of the mustard, place Brie cheese, turkey, arugula, and the prepared peaches. Divide each ingredient evenly among each bread slice. Place remaining bread slices on each, oil side up.
Heat a saute pan or panini press to medium-high heat. Once hot, place each sandwich and cook each side until golden brown and cheese is melted, about 3 minutes pressing down lightly on the sandwich. Cool slightly before cutting and serving.