Time 50m Yield 4 sandwiches Number Of Ingredients 8 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.
Time 25m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In a small bowl, toss apple with ginger ale and lemon juice; set aside., Place jelly in a small microwave-safe bowl; microwave on high for 20-30 seconds or until softened. Stir in tarragon., Spread jelly mixture over 6 bread slices. Top with cheese, apple and bacon. Spread mustard over remaining bread; place over bacon. Spread outsides of sandwiches with butter., Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.
Time 25m Yield 6 serving(s) Number Of Ingredients 10 Steps:
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In a small bowl, toss apple with ginger ale and lemon juice; set aside. Place jelly in a small microwave-safe bowl; microwave on high for 20-30 seconds or until softened. Stir in tarragon. Spread jelly mixture over six bread slices. Top with cheese, apple and bacon. Spread mustard over remaining bread; place over bacon. Spread outsides of sandwiches with butter. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.
Time 16m Yield 2 Number Of Ingredients 6 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.
More about “bistro apple panini recipes”
Time 14m Yield 1 Number Of Ingredients 5 Steps:
Preheat a panini press. Butter 2 of the bread slices. Place 1 slice on the panini press, buttered-side-down. Arrange Cheddar cheese on the bread; lay unbuttered bread on top. Place bacon and apple on top; cover with the remaining slice of bread, buttered side-up. Close the press and cook until panini is browned, about 4 minutes.
