Cheddar, Fig Jam and Rosemary Candied Pecan Panini

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/4 cup sugar
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon coarse salt
• 1/8 teaspoon ground cayenne pepper
• 1 large egg white
• 1 tablespoon water
• 1 cup chopped pecans
• 4 tablespoons (1/2 stick) butter, at room temperature
• 8 slices rustic white bread, sliced from a dense bakery loaf
• 4 tablespoons fig jam
• 8 ounces sharp cheddar cheese, sliced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 300°F (149°C) and line a baking sheet with parchment paper.

2. In a bowl, whisk the egg white with 1 tablespoon water until frothy. Add the chopped pecans and toss to coat.

3. Stir together the sugar, chopped rosemary, coarse salt and cayenne pepper, then add to the pecans and toss until evenly coated.

4. Spread the pecans in a single layer on the baking sheet and bake 25 to 30 minutes, stirring halfway, until the coating is dry, set and lightly golden. Cool completely.

5. Spread the softened butter evenly over one side of each of the 8 bread slices, keeping the buttered sides facing outward.

6. Spread fig jam on the unbuttered side of 4 bread slices. Layer the cheddar slices and candied pecans on top, then close each sandwich with a remaining slice, buttered side out.

7. Heat a panini press or a large skillet over medium-low heat. Cook the sandwiches 3 to 4 minutes per side, pressing lightly, until golden and the cheese is melted through.

8. Cut each panini in half and serve warm.