Pan-Grilled Brie Paninis with Cranberry-Apple Compote
made with flatbreads and mayo- Milk
- Soy
- Wheat
- Mustard
- Egg
- Pecans
- May contain traces of allergens
- Gluten
- Milk
- Wheat
- Egg
- Fish
- Mustard
- Sulphites
- Sesame
- Crustaceans
- Soy
- Tree nuts
- Peanuts
Flatbread makes a lighter, crisper panini that toasts quickly and lets the fillings shine. Inside, the sweet, buttery mix of brie and apple melts into a lush, silky layer. And for searing, mayo outperforms butter: it spreads easier, browns more evenly, and delivers a perfectly golden, ultra-crisp crust without burning.
Ingredients
125 g
Brie Cheese
(Contains: Milk)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
56 g
Arugula and Spinach Mix
1 unit(s)
Gala Apple
2 tbsp
Cranberry Spread
(May be present: Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
28 g
Pecans
(Contains: Pecans May be present: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
28 g
Dried Cranberries
(May be present: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Butter*
(Contains: Milk)
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Heat a medium non-stick pan over medium-high (large pan for 4 servings).
- While the pan heats, quarter, core, then cut apple into 1/8-inch slices.
- When the pan is hot, add 1/2 tbsp (1 tbsp) butter and half the apples. Cook for 2-3 min, stirring often, until golden and tender-crisp.
- Stir in dried cranberries, half the cranberry spead and half the vinegar. Season with salt and pepper. Cook for 1-2 min, stirring often, until liquid absorbs.
- Transfer to a plate. Carefully rinse and wipe out the pan.
- While cranberry-apple mixture cooks, slice brie into 1/4 inch-thick slices.
- Cut a piece of parchment measuring 8x8 inches.
- Spread mayo over one side of 1 (2) of the flatbreads.
- Reheat the same pan (from step 1) over medium.
- When hot, place the prepared flatbread mayo-side down in pan.
- Assemble brie slices and cranberry-apple mixture over top, leaving a 1/2-inch border. Close with remaining flatbread. (NOTE: Don't crowd the pan; cook panini in 2 batches for 4 servings)
- Reduce heat to medium-low.
- Place the prepared parchment paper over top. Place a heavy-bottomed pot or pan over top and gently press down.
- Cook for 1-3 min per side, covering the second side with parchment and pressing down, until golden and crisp.
- While panini cooks, to a large bowl, add remaining vinegar, remaining cranberry spread and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Add remaining apples, arugula and spinach mix and pecans. Toss to coat.
- Quarter panini.
- Divide panini and salad between plates
- Sprinkle Parmesan over salad.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The brie and cranberry-apple compote combination was widely praised for its rich, satisfying taste. Some reviewers found the overall flavour leaned sweet and suggested adding a savoury element, such as caramelised shallots or a drizzle of balsamic glaze, to balance it out.
- Ease of prep: Most reviewers found this recipe straightforward and quick to pull together. Having a heavy-bottomed pot on hand to press the panini is essential for a good result.
- Suggestions: Add cinnamon to the apple mixture for extra warmth, and consider increasing the apple and cranberry quantities for a more generous compote. Some reviewers noted that reducing the heat carefully helps avoid burning the mayo-coated flatbread before the inside is fully melted.
- Leftovers: One reviewer noted the panini reheats well, making it a great option for next-day lunch.
- Portions: Consider doubling the compote for four servings, as several reviewers felt there was not quite enough to carry the flavour through each bite.
