Hope you all had a good weekend and you are ready to start a new work week! A work week that started off with almost 70 degree temps in November here in Pennsylvania. I was super excited to run after work in a light long sleeve shirt and not be freezing my
ass butt off! I was super excited for my girl, Tiff, to run with me and we did the whole run without having to stop for one walking break! Go running buddy, go!
Anyway, this panini I made over the weekend so it really has nothing to do with this glorious day, but and it was the perfect light lunch for a Saturday after the farmer’s market. If you like sweet and salty, you will like this sandwich. Guaranteed. The sweet from the gala apples and the salty from the crispy bacon really hit the spot. The apples are right here from the county that I live in! Nothing like eating local. You only need a few ingredients for this sandwich recipe so check your refrigerator and run out if you are in need of creamy brie – probably don’t have that hanging out in your fridge on a regular basis. Besides that, get panini making…
Bacon, Brie & Apple Panini
Serving Size: 4 sandwiches
- 1 loaf crusty garlic artisan bread (get at the bakery section of your grocery store)
- 1 gala apple, sliced thinly lengthwise
- 8 slices bacon
- 1 – 5 oz container creamy brie (no rind)
- few tsp maple syrup
- In large griddle pan, brown bacon slices until crispy then transfer to plate with paper towels to remove grease.
- Pour most of grease out of pan, reserve a Tbsp or two and place thin apple slices into pan.
- Cook apples until soft and lightly browned – 2 to 3 minutes.
- Cut bread creating 8 slices (won’t use whole loaf).
- Spread creamy brie onto each slice of bread on one side only.
- Place 2 slices cooked bacon on 4 slices of bread.
- Add cooked apples to bacon and lightly drizzle maple syrup on top of apples.
- Place other 4 slices of bread, brie side down on the bottoms of your sandwiches.
- Gently place in cleaned and greased griddle pan on medium heat (or can use panini press).
- Place a plate on top of sandwiches (if using griddle pan) to help press them down and cook.
- Flip sandwiches over after 4 to 5 minutes – checking frequently – looking for griddle marks on the sandwiches and cheese is melted.
- ENJOY on a Saturday afternoon!