Grilled Onion, Brie, and Fig Panini

Let's be honest here.  We talk on this blog like we cook every night, like time is 'a plenty and life never gets in the way.  Well...not so much.  Many nights we are far apart, others one works late, often neither are inspired to cook.  Should we be admitting this as food bloggers?  Hopefully everyone reading can relate.  On nights like these, we opt for food that is fast, friendly and easily delicious.

Tonight with an exhausted mind, body and soul, it was a must that dinner be found in the kitchen.  A sandwich thin, an onion, half-fat brie (a sin that will never be repeated) and fig jam caught the attention of this hungry girl.  Some would say, hmm?  This girl said, yum!  A quick grill of onion on the panini press, bread topped half with Dijon, half with fig jam, coupled with brie, it all came together beautifully.  Sweet, tangy, creamy, and wholesome, every bite was simple perfection.  The only thought that clogged the brain was that this would be an amazing appetizer.  Superbowl Sunday anyone?

Grilled Onion, Brie, and Fig Panini
1/4 small red onion, thinly sliced
4 whole wheat sandwich thins (like Oroweat)
8 oz brie (although low-fat does work, if you are a brie lover, not worth it)
1/4 cup fig jam
1/4 cup Dijon mustard

Preheat panini press or grill to medium-high heat.  Coat sides with cooking spray and add onions.  Grill for two minutes or until lightly browned and tender.  Meanwhile, spread half of each sandwich thin with the jam, the other with the mustard.  Layer grilled onions and brie between the two sandwich halves and press until crusts are browned and cheese is melted, about 3 minutes.

Slice each into four triangles for appetizers, or two halves for dinner.

Yield: 4 Servings