As best as I can tell, there are three big problems with using apples in a panini:
- You have to remember to peel them before slicing and putting them in the sandwich.
- They get really hot.
- They are juicy. When heated, the juice is hot too.
Put these three factors together and conditions are ripe for disaster. Or, at the very least, a tongue or soft palate injury.
I was a little disappointed here. Yes, I ate bacon and cheddar cheese in the same sandwich. Who can complain about that? It’s just that the sandwich leaked, thanks to the aforementioned juice. A good crusty bread can withstand this, but your plate ends up with a highly annoying puddle.
This one probably doesn’t make a return visit.
Grilled Cheese with Bacon and Apples
Adapted from MarthaStewart.com
- Generous pinch of herbes de provence
- 1 tbsp. olive oil
- 2 slices extra-sharp cheddar cheese
- 2 thin slices of Italian, rye or sourdough bread
- 2 strips bacon, cooked
- 3 thin slices Granny Smith apple
- 1/2 cup assorted sprouts, such as radish or adzuki
In a ramekin or small bowl, mix the herbs and olive oil. Brush one side of a slice of bread and flip over. Place 1 slice of cheese on the bread. Layer bacon, apple, sprouts, and remaining slices of cheese and bread on top. Place a slice of bread on top and brush with oil. Place on preheated panini press and cook until cheese is melted and bread is golden brown, about 8 minutes.