Get your sandwich press out of the back of the cupboard (or the garage) and prepare to fall in love with it all over again. Manchego cheese is a full-flavored, firm Spanish cheese that melts marvelously. Use a good, aged Gouda for nutty complexity. But, let’s face it, most any good cheese will make a divine sandwich when paired with crisp bacon and slices of tart apple. The Dijon adds a nice peppery tang. If you do not have a Panini press, grill the sandwiches slowly on a lightly oiled griddle or skillet, about 4 minutes per side.
1loafof foccacia or ciabatta breadcut into 4×4 inch squares
4teaspoonsDijon mustard
1Granny Smith or similar tartfirm apple, thinly sliced
1cupshredded Manchego cheeseabout 3 ounces
1cupshredded Gouda cheeseabout 4 ounces
12slicesof thick-cut baconcooked
Instructions
Slice the bread squares through the middle to make top and bottom slices.
Spread 1 teaspoon of Dijon mustard inside the top slices.
Divide cheeses, apple slices and bacon evenly among the bottom slices.
Assemble the sandwiches and grill in a countertop grill or panini press according to manufacturer’s instructions until the bread is crisp and brown and the cheese is melted.