What do you get when you put brie, arrugula, pastrami and creamy artichoke spread on soft Italian bread and toast it on your George Foreman grill? A really kickin' panini with an ecclectic flavor profile which, never the less, works. The brie became melty and gooey but retained what Darling Husband lovingly calls "brie funk," and was a fantastic cement for the sandwich. Pastram was another of Darling Husband's ideas. I had suggested roast beef, but the salty cure and smoke that is pastrami worked surprisingly well in the sandwich.
We served with butternut squash soup from a container. It was much, much thinner than our home made and had a lot of stock flavor. That being said, it was more refreshing, too. In the future I might add a bit of hot sauce or 5 spice powder to the soup.
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Isn't everything better with hot sauce?
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