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Bistro Apple Panini

 Bistro Apple Panini
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
6 ServingsPrep: 20 min. Cook: 5 min./ batch


  • 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


  • 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.

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Bistro Apple Panini (continued)

Nutritional Facts: 1 panini equals 512 calories, 25 g fat (12 g saturated fat), 62 mg cholesterol, 1,235 mg sodium, 50 g carbohydrate, 2 g fiber, 22 g protein.