This Apple, Bacon, and Brie Panini was supposed to be my Hello, fall! recipe, but I've been incredibly slow, so now it's more like Hello, winter!
Who wants to live in a hospital? A person who doesn't want to commute with 1 hour of morning traffic, that's who! I'm like a real resident (that's where the term came from, since back in the day before 80 hour workweek limits, those poor interns literally lived in the hospital because of all the work).
Since I've stolen B's foreman grill, I've found my quality of
Apple, Bacon, and Brie Panini
2 slices bacon, cooked crisp and drained
2 slices rustic bread (I used cranberry walnut)
3 oz brie cheese, thinly sliced
½ apple, thinly sliced
1 tbsp fig or raspberry jam
Cook your bacon in an oven or stovetop until crispy. Drain oil on a paper towel, and set aside.
Layer bacon, brie, and apple slices on top of one piece of bread. Spread the jam and place that slice, jam-side-down, to complete your sandwich.
Place sandwich in a preheated panini press and grill for about 2 mins. If you don't have a panini, heat a pan over med heat and cook each side of the sandwich until golden brown (flipping halfway through). Remove from grill or pan and slice in half.