Featured Recipe

Bacon Apple and Brie Panini

Name: Bacon Apple and Brie Panini
Prep time: 7 min
Cook time: 6 min
Total time: 13 min
Yield: 2 servings
Ingredients: 4 slices sturdy sandwich bread, sourdough preferred; 2 tablespoons mayonnaise; 4 ounces Brie cheese, sliced; 2 tablespoons fig preserves; 1 small apple, cored and thinly sliced; 4 strips cooked bacon, slightly crisped

By Kate

Created on 15 January 2026

A layered sandwich with mayo-brushed bread, slices of creamy Brie cheese, tart apple instead of pear, smoky bacon, and a smear of fig preserves swapped for jam. Griddled to a golden brown, pressed to melt cheese and toast bread crisp but not burnt. Uses medium heat with attention to visual browning and tactile softness of melted cheese. A simple pantry hack to boost midweek grilled sandwiches using staple fruit swaps and cheese choices.

Prep: 7 min

Cook: 6 min

Total: 13 min

Serves: 2 servings

grilled sandwich panini quick meals

Introduction

Bacon and fruit in a sandwich isn’t new but swapping pears for tart apple gives a sharper crunch and acidity that cuts through rich cheese. Brie instead of standard cheddar or Swiss adds smooth creaminess that literally melts into the mayo-brushed bread. Pressing down keeps the sandwich compact, forces heat penetration, and creates that blistering golden crust with audible crackle that you want. Fig preserves bring subtle sweetness with just a hint of earthiness. Done right, the sandwich holds together without sogginess or greasy mess. Technique matters here—watch heat closely, resist flipping too often, and make sure cheese is in direct contact with the bread so it softens properly without slipping out during cooking. Bacon crisped just right—nowhere near limp—injects salt and crunch that balances tender fruit and melty cheese. A midday dinner or hearty snack, this sandwich nails layered texture and flavor contrast with practical kitchen tweaks to handle common pitfalls.

Ingredients

4 slices sturdy sandwich bread, sourdough preferred

2 tablespoons mayonnaise

4 ounces Brie cheese, sliced

2 tablespoons fig preserves

1 small apple, cored and thinly sliced

4 strips cooked bacon, slightly crisped

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About the ingredients

Strong bread like sourdough or a good country white bread works best to hold fillings without disintegrating as you griddle. Mayonnaise on bread not just for flavor but a barrier to moisture seepage and speeds even browning. Brie cheese can be swapped for Camembert or Havarti for similar melt but keep thickness uniform so it melts evenly. Fig preserves could be swapped with apricot jam but note sweetness level and moisture—it affects final sandwich texture. Apple slices should be thin but not paper-like; too thick and sandwich gets unwieldy, too thin and flavor drowns. Crisp cooked bacon is critical; if bacon still soft, it won’t offer enough contrast and may add greasiness. Cook extra bacon beforehand and blot excess grease to avoid sogginess in sandwich.

Method

Heat skillet or griddle to medium heat, around 300-325°F if using thermometer; you want steady heat but not smoke start. Prep all ingredients first—helps keep assembly smooth and fast.

Spread mayonnaise thinly on one side of each bread slice. Arrange slices on a board mayo side down, plain side up—this keeps mayo out of the direct grill contact, preventing excess browning or burning.

On two of the bread slices, layer Brie slices touching bread so cheese melts into bread rather than sliding off. Spread fig preserves over Brie evenly but not thick—it can leak and cause soggy spots otherwise.

Add thin apple slices distributed evenly but avoid overload—too much moisture and it won’t crisp up. Then layer crisp bacon on top of apple slices.

Add another layer of Brie cheese over bacon to bind all ingredients, keeping cheese contacting bread on top slice as well when sandwich is closed. Close sandwich with remaining bread slice, mayo side out.

Place sandwich on hot skillet/griddle, press lightly with spatula or secondary pan to maximize contact. Hear that sizzle? That’s bread toasting, cheese starting to soften.

After 1.5–2 minutes, check underside—golden brown with tiny bubbles forming means start flipping. If not browned, wait 30 seconds. Flip carefully, press again, repeat until other side matches color and cheese melts fully, about 2-3 minutes total per side depending on heat.

Remove sandwich to cutting board, let rest 1 minute to let cheese settle, then slice in half with one swift cut to avoid crushing sandwich.

Serve warm. Note: If cheese not melting, lower heat and add tiny lid cover to trap heat and melt better. Avoid high temperature that burns bread before cheese softens. Swap apples for pears or swap bacon for smoked turkey for variation.

Technique Tips

Medium heat is your friend. Too hot and bread burns before cheese melts, too low and sandwich steams inside without getting crispy. Mayo face down keeps bread from becoming oily, plus creates that classic golden crust with crunch. Cheese touching bread ensures it melts and sticks, stopping fillings from falling out and sandwich from collapsing. Press gently but firmly with spatula—think firm hug, not food torture. Flip once; multiple flips disrupt browning and cheese flow. Watch bread closely—golden is your cue, deep brown is burnt. Rest sandwich briefly once off heat so melted cheese sets slightly making slicing clean and prevents fillings spilling out. If cheese resists melting, covering pan with lid traps heat and accelerates melting. Use wide spatula to flip and cut sandwich cleanly with serrated knife to avoid smoosh.

Chef's Notes

💡 Use sourdough for sturdy base. Holds up under heat, layers don't slip. Mayo on bread confines moisture, speeds browning. Thin mayo layer, no thick puddles.
💡 Slice Brie even thickness for melting. Uneven melts lead to mess. Apples should be thin—too thick, they weigh down sandwich. Crisp bacon before adding.
💡 Press lightly yet firmly when toasting. Think gentle hug. If you flip often, disrupt browning. Single flip saves structure, keeps fillings in.
💡 Heat too high burns bread, cheese won't melt. Keeps moisture inside. Too low, sandwich steams. Medium heat perfect for golden crust and melted cheese.
💡 Cooling briefly after cooking sets cheese. Prevents spill and crush. If cheese still firm, lid over sandwich traps heat for faster melting.