Bacon Apple And Brie Panini Food

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, 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.

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!

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!

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.

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.