Panini Sunday: Grilled Cheese with Bacon and Apples

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As best as I can tell, there are three big problems with using apples in a panini:

  1. You have to remember to peel them before slicing and putting them in the sandwich.
  2. They get really hot.
  3. 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.

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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.

2013-10-20 at 17-28-51Grilled 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

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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.

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