Warm brie & spinach roll

Warm brie & spinach roll

Panino con spinaci e brie

By
From
Florentine
Serves
1
Photographer
Lauren Bamford

I used to pop by a tiny osteria, I Buongustai, on a narrow, medieval street in the centre of Florence and order this cheap and cheerful panino when on a tight break from work or study. You order by poking your head right into the windowed kitchen. It is often too busy to be able to sit down at a table, but you can perch on a bar stool in a corridor in front of the kitchen and watch the speedy Laura and Lucia in the kitchen and the hustle and bustle of customers coming in and out for lunch. This is a generous serve for one with a large roll, but you could make two smaller rolls with this filling if you prefer.

Ingredients

Quantity Ingredient
1 large bread roll, sliced in half
80g cooked, drained and chopped english spinach, (about 1 bunch fresh)
1 tablespoon extra-virgin olive oil
50g brie, sliced

Method

  1. Warm the roll in the oven or under a grill briefly.
  2. Place the cooked spinach on one side of the roll, season with salt and pepper and drizzle over the olive oil. Top with slices of brie and place under the grill with the roll open. Grill until the cheese melts.
  3. Close the panino and serve immediately.
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