Bistro Apple Panini
TOTAL TIME: Prep: 20 min. Cook: 5 min./ batch
YIELD: 6 servings.
My family loves panini press recipes. 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
Ingredients
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12 thick-sliced bacon strips, cut in half
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1 medium apple, thinly sliced
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1 tablespoon ginger ale
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1 teaspoon lemon juice
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1/4 cup apple jelly
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4 teaspoons minced fresh tarragon
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12 slices sourdough bread
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6 slices Havarti cheese
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2 tablespoons Dijon mustard
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3 tablespoons butter, softened
Directions
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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.
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2.
Place jelly in a small microwave-safe bowl; microwave on high for 20-30 seconds or until softened. Stir in tarragon.
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3.
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.
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4.
Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.
Nutrition Facts
1 panini: 512 calories, 25g fat (12g saturated fat), 62mg cholesterol, 1235mg sodium, 50g carbohydrate (13g sugars, 2g fiber), 22g protein.
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