Bacon And Brie Panini Food

CRISPY BACON & BRIE GRILLED CHEESE SANDWICH WITH CARAMELISED ONIONS

Steps:

• To make the caramelised onions, heat a large frying pan over medium heat then sauté the onions in the olive oil with the salt until soft and golden. Add the sugar and vinegar and allow to caramelise. Set aside.
• To make the sandwich, butter the bread on both sides then top with the onions, brie cheese and bacon.
• Grill in a hot pan/sandwich press until golden brown and heated through.
• Serve immediately.

BACON, APPLE AND BRIE PANINI

Steps:

• Heat a panini press to medium-high heat according to manufacturer's instructions.
• Butter 1 side of each slice of bread. Flip 1 slice and spread mustard on top; add cheese. Place apple slices on the cheese. Lay bacon on top. Cover with the other slice of bread, buttered side-up.
• Place sandwich into the panini press and press down. Grill until lightly browned, about 3 minutes per side.

TURKEY, BACON AND BRIE PANINI WITH APRICOT AIOLI

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 to 12 minutes or until light golden brown. Cool 5 minutes.
• Meanwhile, in 10-inch skillet, cook bacon over medium heat, turning once, until crisp. Remove bacon from skillet; drain on paper towels.
• In small bowl, make apricot aioli by stirring mayonnaise and preserves until well mixed. Set aside.
• Cut pizza crust in half crosswise to make 2 rectangles. Remove rectangles from pan; spread half of the apricot aioli evenly over each rectangle. Top 1 rectangle evenly with turkey, bacon and cheese. Add other rectangle, aioli side down. Cut large sandwich in half crosswise; cut each in half diagonally to make 4 sandwiches.
• Heat 12-inch skillet over medium heat until hot. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 4 minutes on each side or until cheese is melted and bread is golden brown. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 sandwiches. Garnish with parsley sprigs.

BACON, BRIE AND RED ONION BAGUETTES

Steps:

• Heat your oven to 200C/180C fan/gas 6. Slice the baguette sections vertically and fill each with 2 slices of bacon and a quarter of the cheese. Put them on a baking sheet. Cook in the oven for 5 mins, until the bread is crisped up and the cheese is beginning to melt.
• Top each with a dollop of red onion chutney and serve immediately.

BRIE AND APPLE PANINI

Steps:

• Heat a medium saucepan over medium heat. Add 2 tablespoons olive oil to the pan along with the shallots and 1/4 teaspoon salt. Cook, stirring often, until soft and fragrant, about 2 minutes. Add the apples and stir to coat in the oil. Add the lemon zest, juice and remaining 1/4 teaspoon salt. Stir well to coat the apples in all the flavors. Cook, stirring occasionally, until the apples begin to brown and are cooked through, about 8 minutes. Stir in the basil and set aside to cool slightly.
• Meanwhile, lay the ciabatta halves out so they are open-faced. Scoop out some of the inside of the bread and discard. Divide the Brie evenly among the halves, about 3 slices per half, tearing them as needed to cover the bread. Divide the apple mixture on the bottom halves of each sandwich (approximately 1/4 cup per sandwich). Place the tops on the sandwiches and press slightly to close.
• Heat a large skillet over medium heat. Add 1 tablespoon olive oil to the skillet along with 2 sandwiches. Place a lid smaller than the skillet on top of the sandwiches and press down gently. Cook until golden brown on the first side, about 3 minutes. Flip the sandwiches and repeat on the second side until the bread is golden brown and the cheese is melted. Repeat with the remaining oil and sandwiches. (Alternatively, you can use a panini press.) Serve warm.

BACON AND BRIE PANINI

Steps:

• Cut french bread into slices and spread butter on one side of each slice. Sprinkle on brown sugar and cinnamon.
• Place buttered bread onto hot griddle or pan (buttered side down) until golden brown and brown sugar has caramelized. Remove bread from pan and cook two slices of bacon until crispy.
• Spread fig jam onto unbuttered side of bread, then place small strips of brie, slices of green apple, and pieces of bacon onto the fig jam, then top with other piece of bread.
• Place sandwich onto panini press until brie has melted and has started to bubble out of the sandwich.
• Remove sandwich from panini press, cut in half, and enjoy!

APPLE, BACON, AND BRIE PANINI

Steps:

• Butter both sides of both pieces of bread and start toasting on a grill pan on medium heat.
• Once both sides are a nice golden brown, spread with the brie and top with the fontina cheese.
• Layer a good coat of sliced apples followed by your crispy bacon.
• Drizzle honey over the bacon
• Crack some fresh salt and pepper
• Place on a handful of lettuce or your choice of greens
• Top with the other slice of toast and push down carefully.
• Cook until the cheese is nice and melty then serve!
• Enjoy!

HONEY, PEACH, AND BRIE PANINI WITH BACON BUTTER

Steps:

• 1. To make the bacon butter. In a small bowl, stir together the butter and bacon.2. Heat a Panini press or large skillet over medium high heat. 3. Spread the outside and inside of each piece of bread with butter. Evenly layer the cheeses and peaches. Drizzle honey over top and sprinkle with thyme. Add the top piece of bread.3. Place the sandwiches, one at a time, into the Panini press and cook until the cheese is melted. Serve each sandwich with a drizzle of honey and fresh thyme. EAT.

SAMWICH: BACON AND BRIE PANINI WITH MUSHROOMS AND ONIONS

Steps:

• In a large skillet, heat the bacon, onion, and mushrooms. Cook on medium high for about 15 minutes until the bacon starts to brown, the onions are clear, and the mushrooms are tender. Stir in the fresh herbs. Season to taste with salt and pepper.
• Heat a panini press or griddle.
• If using a griddle, butter one side of each slice of bread.
• Assemble sandwiches, butter side out, by layering cheese and bacon mixture between two slices of bread.
• Cook in press or on griddle until toasted on both sides and cheese is melted.
• Serve immediately.

TURKEY, CRANBERRY, BRIE AND BACON PANINI

Steps:

• Heat panini maker to medium high (see note if you don't have a panini maker)
• Brush one side of bread slices with olive oil (this will be the outside)
• Lay bread slice oil side down on work surface. Layer with turkey, then cranberry sauce, then cheese, then bacon. Top with second slice of bread, oiled side on the outside
• Place in panini maker and press down. Cook for 3 minutes.
• Remove, let cool for a minute, slice in quarters and serve hot.

BRIE AND APPLE PANINI

Steps:

• Cook bacon in large skillet over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain.
• Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat. Add apple slices; saute 4 minutes. Remove from heat.
• Spread mustard on cut sides of bread. Place 2 cheese slices on each bottom bread piece, top with 4 to 5 apple slices, then 3 bacon slices. Top each with 2 more cheese slices, then bread pieces. Press sandwiches lightly to compact.
• Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 large nonstick skillets over medium heat. Add 2 sandwiches to each skillet. Cover skillet; cook until bottoms of sandwiches are brown, pressing with spatula to compact, about 5 minutes. Turn sandwiches over; cover and cook until brown on bottom and cheese melts, about 5 minutes.
• Note: Use a panini press for step 4 if you have one.
• Enjoy!

BRIE, CRANBERRY AND BACON PANINI

Steps:

• If using panini rolls, cut each roll in half. If using regular bread, spread the outside of each slice with butter.
• Spread 2 1/2 tablespoons of cranberry sauce each on 2 slices of bread.
• Layer the brie over the cranberry sauce.
• Top with 2 slices of bacon and the top layer of bread, remembering to keep the buttered side facing outwards.
• I use a George Foreman grill to cook the panini- press the lid down to heat the sandwich right through and cook for a few minutes until the cheese has melted.
• Alternatively, cook in a skillet, pressing the sandwich firmly with a spatula while cooking.
• Serve hot!

BACON APPLE AND BRIE PANINI

Steps:

• Melt about 1 tablespoon of butter in a non-stick saute pan over medium heat. Spread some of the mustard sauce over the surface of one slice of bread and place that slice, mustard side up, into the pan. Layer the bacon, apple and cheese over the mustard. Spread butter over the second slice of bread and place over the fillings, butter side up.
• Cook until the Brie starts to melt and the bread is browned, adjusting the burner temperature as needed. Flip the sandwich and cook until the cheese is thoroughly melted.
• Slice in half or into quarters and serve warm.

BRIE & BACON TOASTIES

Steps:

• Set the grill on high and put a sheet of foil under the grill rack to catch any cooking juices and save on washing up later. Lay the bacon on the rack and grill for 2 minutes. While it is grilling, slice the cheese (aim to get about 8 long slices) and core and slice the pear.
• Put the slices of bread under the grill as well for just under a minute until the bread is evenly toasted on one side only. Keep an eye on it - a whole minute is just that little bit too long and the bread may start to char.
• Flick the bread over and cover the untoasted sides first with a layer of pear slices, then the grilled bacon and then the rest of the pear slices. Don't worry if it looks a little rough and ready - it all adds to the effect. Drape the brie on top and scatter over the pecans, roughly breaking them with your fingers as you go.
• Grill for another minute or so, until the cheese is melted and oozy. Remove and eat straight away with the rocket or watercress on the side.

PEACH, BACON & BRIE PANINI

Steps:

• Cook bacon in a pan over medium heat (or in the oven at 325 for about 20 minutes) until crisp. Remove to a paper towel-lined plate to drain grease and cool down a bit.
• While the bacon is cooling. turn your panini press.
• Spread one tablespoon of peach preserves each onto 4 of your slices of bread. Top with 2 slices of bacon (I broke mine in half, so I had 4 pieces to line along my bread), 3 or 4 slices of brie, and 4 or 5 peach slices. Then top with the remaining bread slices.
• Place in the panini press, lock it down, and allow panini to cook until nicely browned and the brie is good and melty. Remove to plates or a cutting board and slice in half diagonally - the devour!!