Bacon And Apple Grilled Cheese Panini
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.
Ingredients
- 1 loaf of foccacia or ciabatta bread cut into 4×4 inch squares
- 4 teaspoons Dijon mustard
- 1 Granny Smith or similar tart firm apple, thinly sliced
- 1 cup shredded Manchego cheese about 3 ounces
- 1 cup shredded Gouda cheese about 4 ounces
- 12 slices of thick-cut bacon cooked
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.
- Serve immediately.
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