Mozzarella, Raspberry, and Brown Sugar Panini

• 8 (1/2-inch-thick) slices bakery-style white bread
• 1/4 cup olive oil
• 1/2 cup raspberry jam
• 2 teaspoons chopped fresh rosemary leaves
• 8 ounces fresh mozzarella cheese, drained and patted dry
• Salt (optional)
• 2 tablespoons light brown sugar
• A panini press, indoor grill, or ridged grill pan (see Cooks Note)

1. Preheat the panini press or indoor grill.
2. Using a pastry brush, brush the bread on both sides with the oil.
3. Spread one side of each slice of bread with the raspberry jam.
4. Sprinkle the rosemary over the jam.
5. Cut the mozzarella cheese into 8 slices.
6. Place 2 slices of cheese on each of 4 of the bread slices.
7. Season the cheese with a pinch of salt, if using.
8. Place the remaining slices of bread on top, jam side down.
9. Sprinkle the tops with the brown sugar.
10. Grill the panini for 3 to 5 minutes, until the cheese has melted and the bread is golden and crispy.
11. Cut the panini in half and serve.
12. If you do not have a panini press or indoor grill, use a ridged grill pan: Preheat the pan, add the sandwiches (in batches, if necessary), and put a weight (such as a brick wrapped in aluminum foil or a heavy cast-iron skillet) on top to press them down.
13. Grill for 2 to 3 minutes to brown the first side, flip the sandwich, replace the weight, and grill for 2 to 3 minutes to brown the other side and finish melting the cheese.

bread, olive oil, raspberry jam, rosemary, mozzarella cheese, salt, light brown sugar, panini

Taken from www.epicurious.com/recipes/food/views/mozzarella-raspberry-and-brown-sugar-panini-386917 (may not work)