Sweet and sour and wrapped in a crispy buttery crust.

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Makes 4

8 slices of good quality white bread, can also use brioche

3 oz chèvre

3/4 cup fresh currants

4 tablespoons honey

2 tablespoons melted butter

  1. Crumble the cheese on top of 4 slices of the bread.
  2. Top with currants and honey and then sandwich with the other slices of bread.
  3. Brush a thin layer of butter on all sides.
  4. Grill them in a panini press until golden, cut in half and serve right away.


Photography by Paul "Sweet Paul" Lowe

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