Sunkist Orange Breakfast Panini Recipe
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1/2 cup sugar
1/2 cup water
2 cups cream cheese, softened
1 French baguette
1/2 cup almonds, toasted and chopped
1/4 tsp. cinnamon
Use a peeler to remove a thin layer of outer skin from both oranges. Place the skin in the bowl of a food processor along with the sugar and water. Process until the skin breaks down into small pieces. Place the mixture in a small sauce pan over medium heat. Allow to cook for approximately 15 minutes, or until the mixuture has a thick, syrupy consistency. Remove from the heat and cool to room temperature.
Slice the baguette on the bias into 16 even slices and set aside.
Cut a small piece off both ends of each orange. Place one of the flat ends on the counter, and using a sharp knife, cut from top to bottom around the entire orange to remove all of the remaining skin and white pith. Remove the segments by cutting between the membranes and gently releasing them. Dice into medium sized pieces and place in a mixing bowl. Add the almonds, cinnamon and half of the orange syrup.
In a medium sized mixing bowl, mix together the remaining orange syrup and cream cheese until smooth. Divide the mixture among half of the pieces of sliced baguette. Top each with a remaining slice to form sandwiches.
Coat a Paninni press or flat skillet with butter. Working in batches, cook the sandwiches on both sides until toasted. Top with the orange almond compote or serve on the side.
Recipe courtesy of Chef Jill Davie