Brie And Apple Panini Food

BACON, APPLE AND BRIE PANINI

Bacon, Apple and Brie Panini image

I had a panini like this at a winery in the Napa Valley, so this is my best attempt to recreate it! These make an amazing lunch and would also be great for bridal showers, baby showers, etc... All you have to do is cut them up into bite-size pieces and insert a toothpick!

Provided by Angela

Categories Meat and Poultry Recipes Pork

Time 16m

Yield 2

Number Of Ingredients 6

Ingredients

2 tablespoons butter, room temperature
2 slices bread
1 teaspoon Dijon mustard
3 slices Brie cheese
1 Fuji apple, thinly sliced
4 strips cooked bacon

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.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 22.9 g, Cholesterol 73.1 mg, Fat 24.2 g, Fiber 2.3 g, Protein 11 g, SaturatedFat 14.9 g, Sodium 582.7 mg, Sugar 8.4 g

BRIE AND APPLE PANINI

Brie and Apple Panini image

Make and share this Brie and Apple Panini recipe from Food.com.

Provided by SwissItalian

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

12 slices bacon (preferably applewood-smoked)
3 tablespoons butter, divided
1 large golden delicious apple, unpeeled, cored, thinly sliced
Dijon mustard
1 loaf focaccia bread, cut crosswise into 4 pieces, then cut horizontally in half
16 ounces brie cheese, rind trimmed, cheese cut into 16 slices
2 tablespoons olive oil

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!

HAM, GRUYERE AND APPLE PANINI

Ham, Gruyere and Apple Panini image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 27m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons unsalted butter, at room temperature
2 Granny Smith apples, peeled, cored and cut into 1/4-inch thick slices
1 tablespoon chopped fresh thyme leaves
8 (1/2-inch) thick slices country-style white bread
1/2 cup whole-grain mustard
2 cups (8 ounces) shredded Gruyere
8 slices (8-ounces) Black Forest ham

Steps:

In a 12-inch skillet, melt the butter over medium heat. Add the apple slices and thyme. Cook, stirring occasionally, until the apples are slightly soft, about 4 minutes. Cool for 5 minutes.
Preheat a panini press. Spread each bread slice with 1 tablespoon mustard. Arrange 1/4 cup of cheese on each of 4 bread slices and top with 2 slices of ham. Divide the apple mixture evenly on top of the ham. Add the remaining cheese and cover with the remaining 4 bread slices. Grill in the panini press until the cheese has melted and the tops are golden and crispy, about 5 to 6 minutes.

BRIE AND APPLE PANINI

Brie and Apple Panini image

Provided by Giada De Laurentiis

Categories main-dish

Time 50m

Yield 4 sandwiches

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
2 shallots, chopped
1/2 teaspoon kosher salt
2 large Pink Lady apples, diced small
1 teaspoon lemon zest (from 1 lemon) plus 1 tablespoon lemon juice (from 1/2 lemon)
1 tablespoon chopped fresh basil
4 ciabatta rolls, sliced in half horizontally
1 pound Brie, sliced into 1/4-inch slices

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.

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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.
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