Apple, gruyere and bacon panini on Ciabatta rolls

Apple, gruyere and bacon panini on Ciabatta roll bread with black cast iron serving plate

The sour Granny Smith apples, rich melty cheese and flavorful and robust ciabatta are a fabulous match, brought together with thyme-scented honey.

  • 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
  1. Slice the panini in half and drizzle honey and thyme leaves on the inside of both sides of the roll.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Apple, gruyere and bacon panini on Ciabatta rolls recipe nutritional information

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