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This apple, cheddar and bacon panini is the grown-ups version of a grilled cheese and will have you question why you haven't made it sooner.
Grilled cheese is one of those dishes that pretty much everyone loves. I'm of the personal opinion that if you don't, then there is something wrong with you!
And while a love a good old-fashioned garlic bread grilled cheese, every once in a while I want to kick it up a notch and that's precisely what I did with this apple, cheddar cheese and bacon panini.
This panini is really just a fancy grilled cheese. The sweet/tartness from the apple and fig butter is the perfect complement to the creaminess of the melted cheddar and saltiness of the bacon.
It's one of those meals that is so easy to whip together for a weekend lunch. I mean there is just something so simple yet satisfying about sandwiches.
Keep in mind, it's important to use good cheddar and bread to make a great panini! By the way if you are wondering where I got the grill press, it's from Williams Sonoma, but you can find plenty of options on Amazon.
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Recipe Ingredients
- Sourdough bread - Ciabatta also works.
- Bacon - gives texture and saltiness.
- Fig jam - can also use apple jam or apple butter.
- Thyme - adds some freshness to the panini.
- Cheddar cheese - the sharper the better!
- Apple - Honeycrisp is my go-to.
Step-by-Step Instructions
- Preheat oven to 400°F. Put parchment paper on baking sheet and place bacon on it. Roast for 20 minutes or until bacon is crispy. Set aside and save bacon fat.
- Heat a large skillet or panini press over medium-high heat. Spread outside of each slice of bread with cooled bacon fat. (You can also use butter) Spread the inside of each slice of bread with fig jam and some chopped thyme.
- Top one slice with ½ cup cheese (or more), 2-3 apple slices and 2 slices of bacon. Add other slice of bread with buttered side up. Repeat with second sandwich.
- Place the sandwiches into the press or use something heavy on a skillet to press down and cook on both sides until cheese is melted, about 5 minutes.
Variations
Like anything, you can change up the sandwich to your liking.
- Bread - ciabatta, focaccia, Italian, baguette, or sourdough works.
- Cheese - while sharp cheddar cheese is my go-to is my go-to, mozzarella, fontina, provolone, Gruyère or even brie works great.
- Jam - fig, apple, peach or apricot jam all work great with this panini. You can also use apple butter.
FAQs
In Italy where it originated, a panini just refers to a sandwich made with Italian bread. But here in the United States it means a sandwich that has been pressed and served warm.
As you can see from the picture above I actually don't have a panini press. To me, you don't need a fancy panini press to make tasty sandwiches. I use a handheld grill press, but you can easily use anything heavy like a cast iron skillet to press down the sandwich.
You want more than just some white bread. I go with sourdough but ciabatta is a great option as well.
Pro Tips/Recipe Notes
- Bake the bacon in the oven so you get an even crispness that works great for this panini.
- Don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
- Don't leave the panini on the pan/grill long or you will burn it. Check every minute or so until you get the nice char marks.
Similar Recipes
- Chicken Pesto Panini
- Sweet Potato Wraps
- Cauliflower Veggie Burgers
- Buffalo Chicken Cheesesteak
- Turkey Pesto Sandwich
- Greek Falafel Naan Sandwich
If you’ve tried this apple, cheddar and bacon panini or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Apple, Cheddar and Bacon Panini
Ingredients
- 4 slices bacon
- 4 slices sourdough bread
- 2 tablespoon bacon fat
- 2 tablespoon fig jam
- 1 tablespoon fresh thyme, chopped (optional)
- 1 cup shredded sharp cheddar cheese
- 1 Honeycrisp apple, sliced
Instructions
- Preheat oven to 400°F. Put parchment paper on baking sheet and place bacon on it. Roast for 20 minutes or until bacon is crispy. Set aside and save bacon fat.
- Heat a large skillet or panini press over medium-high heat. Spread outside of each slice of bread with cooled bacon fat. (You can also use butter) Spread the inside of each slice of bread with fig jam and some chopped thyme. Top one slice with ½ cup cheese (or more), 2-3 apple slices and 2 slices of bacon. Add other slice of bread with buttered side up. Repeat with second sandwich.
- Place the sandwiches into the press or use something heavy on a skillet to press down and cook on both sides until cheese is melted, about 5 minutes.
Notes
- Bake the bacon in the oven so you get an even crispness that works great for this panini.
- Don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
- Don't leave the panini on the pan/grill long or you will burn it. Check every minute or so until you get the nice char marks.
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