Bistro Apple Panini Recipe

5 2 4
Bistro Apple Panini Recipe
Bistro Apple Panini Recipe photo by Taste of Home
Publisher Photo

Bistro Apple Panini Recipe

Read Reviews
5 2 4
Publisher Photo
The bacon, apple and tarragon in this recipe go together so well. If you don’t have a panini maker or an indoor grill, you can easily pan-fry or broil these excellent sandwiches.—Noelle Myers, Grand Forks, North Dakota
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 min./ batch
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 min./ batch

Ingredients

  • 12 thick-sliced bacon strips, cut in half
  • 1 medium apple, thinly sliced
  • 1 tablespoon ginger ale
  • 1 teaspoon lemon juice
  • 1/4 cup apple jelly
  • 4 teaspoons minced fresh tarragon
  • 12 slices sourdough bread
  • 6 slices Havarti cheese
  • 2 tablespoons Dijon mustard
  • 3 tablespoons butter, softened

Directions

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. Yield: 6 servings.
Originally published as Bistro Apple Panini in Taste of Home June/July 2011, p51

Nutritional Facts

1 panini: 512 calories, 25g fat (12g saturated fat), 62mg cholesterol, 1235mg sodium, 50g carbohydrate (13g sugars, 2g fiber), 22g protein.

  • 12 thick-sliced bacon strips, cut in half
  • 1 medium apple, thinly sliced
  • 1 tablespoon ginger ale
  • 1 teaspoon lemon juice
  • 1/4 cup apple jelly
  • 4 teaspoons minced fresh tarragon
  • 12 slices sourdough bread
  • 6 slices Havarti cheese
  • 2 tablespoons Dijon mustard
  • 3 tablespoons butter, softened
  1. 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.
  2. Place jelly in a small microwave-safe bowl; microwave on high for 20-30 seconds or until softened. Stir in tarragon.
  3. 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.
  4. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Yield: 6 servings.
Originally published as Bistro Apple Panini in Taste of Home June/July 2011, p51

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Reviews forBistro Apple Panini

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darlyn29 User ID: 3115063 264412
Reviewed Apr. 7, 2017

"Wonderful sandwich! We added an egg to eat as a breakfast sandwich and made in cast iron skillet since I've yet to buy a grill. ;) Will definitely be a go-to for us!"

MY REVIEW
kballist User ID: 4948447 149850
Reviewed Sep. 1, 2012

"This sandwich was so delicious. I don't use tarragon a lot, so was a little sceptical on how it would all come together. It is just a lovely combination of flavors. I do not have a panini press, so I just used my George Foreman grill, worked just as good."

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