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3 apple cheddar bacon paninis stacked on wood board
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Apple, Cheddar and Bacon Panini

This panini with apple, cheddar cheese and bacon is the grown-ups version of a grilled cheese and will have you question why you haven't made it sooner.
Course Sandwich
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 462kcal
Author Ryan Beck

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.

Nutrition

Serving: 1sandwich | Calories: 462kcal | Carbohydrates: 53g | Protein: 13g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 55mg | Sodium: 458mg | Potassium: 120mg | Fiber: 3g | Sugar: 12g | Vitamin A: 450IU | Vitamin C: 1.7mg | Calcium: 70mg | Iron: 2.7mg