Brie and Jalapeno Jelly Panini

Put Brie in freezer for 30 minutes, and then cut away rind. Cut Brie into quarter inch thick slices and set aside.

Cut baguette into two six inch pieces, by trimming off the ends. Slice each piece in half, lengthwise.

Heat jelly in microwave for less than two minutes. Stir in cilantro. Pour and spread jelly mixture on EACH of the four halves of the baguette (you will not use all the jelly). Top one half with Brie, then cover with the other baguette half.

Cook in preheated Panini press for three to five minutes or until grill marks appear and cheese melts.

NOTE: This is in the January 2007 Southern Living. My daughter told me about it and made it with red pepper jelly. I used the jalapeno, as that was what the recipe specified, but it would be great either way. The recipe called for a 12 ounce baguette cut into four sandwiches. I bought an 8 ounce one, sliced off the ends, and cut it into two six inch subs, which is the size I fix us. I did use the ½ cup jelly specified but I did not use it all. I put it in the microwave in a bowl with a lip so I could pour it onto the bread. I also put some butter on top and bottom of the baguette but it did not call for it and I don’t know that it was necessary.