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Bistro Apple Panini

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
  • Total Time
    Prep: 20 min. Cook: 5 min./ batch
  • Makes
    6 servings

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 6 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.

Test Kitchen Tips
  • Fry 2 lbs. or more of bacon at a time, drain the slices well, then freeze them. The slices don’t stick together, so it’s easy to remove a few from the bag for a sandwich or to crumble for a recipe.
  • Go for freshly squeezed lemon juice when preparing this summery sipper. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor.
  • You'll want to give these tasty paninis a try.
  • 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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