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1
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
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2
In a large bowl, mix the apples, 2 tablespoons honey, cardamom and salt.
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3
Layer the apple mixture in slightly overlapped rows on the prepared baking sheet.
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4
Bake for 30 minutes.
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5
In medium saucepot, combine the Limoncello, sugar, 1/2 cup water, the remaining1/4 cup honey and rosemary.
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6
Bring to a boil over medium-high heat and stir until the sugar is dissolved.
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7
Remove from the heat and allow let steep for at least 10 minutes.
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8
Strain, reserving rosemary, and set aside.
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9
Brush the insides of each brioche slice with Limoncello syrup.
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10
Then layer the fontina and a quarter of the apple mixture.
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11
Close the sandwiches and place in the beaten eggs.
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12
Soak both sides of each sandwich.
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13
Place the sandwiches on a wire rack set over a baking sheet to drain off excess egg.
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14
Heat a greased griddle or a panini press.
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15
Cook the sandwiches until evenly browned on each side.
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16
Slice in half and serve with the remaining Limoncello syrup on the side.
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17
Garnish with a sprinkle of Turbinado sugar, lemon zest and reserved rosemary sprigs.
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18
This recipe was created by a contestant during a cooking competition.
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19
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
