The sour Granny Smith apples, rich melty cheese and flavorful and robust ciabatta are a fabulous match, brought together with thyme-scented honey.
Ingredients
- 1 La Brea Ciabatta Sandwich roll
- 2oz floral honey
- ¼ oz fresh thyme leaves, picked, about 3 fronds
- 5 x approx. 0.75oz slices of young Gruyere.
- ¼ of a Granny Smith apple, thinly sliced
- 3 x strips thick and centre-cut bacon, cooked
- 3oz butter
- Salt and pepper, to taste
Preparation
- Slice the panini in half and drizzle honey and thyme leaves on the inside of both sides of the roll.
- Layer 2 slices of cheese on the bread, then the apple, another slice of cheese, the bacon strips, then the last 2 slices of cheese. Season and cover with the other side of the roll.
- Brush your panini press with butter, or if you don’t have one, melt half the butter in a heavy skillet or grill pan, like a cast-iron, over a medium-low heat. Add the sandwich and place a weight, like a hamburger press, on top to squash the sandwich down slightly.
- Cook very, very slowly, about 4-5 minutes each side, to melt the cheese without burning the bread, adding the other half of the butter to the pan when you flip the sandwich.
- Remove from the pan, slice in half, and enjoy with an arugula salad on the side.
Allergen declaration:
- Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!
- Inherent allergens: Milk, Gluten, Wheat
