Apple, Bacon, and Brie Panini

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!
Apple Bacon Brie Panini

So, I’ve been living back in my hometown doing a 1 month away rotation in pediatrics – two weeks community/outpatient and two weeks inpatient. And part of doing this away is getting to live in the hospital – there’s a 3 bed, 3 bath apartment, with a living room and study room and a kitchenette for us.

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).

Apple, Bacon, Brie Panini, sandwich, lunch, bread, cheese, fruit

Another perk is having all my meals provided for. I get a daily $15 of meal credit, and I’ve been eating sandwiches and salads and fruit everyday for the past month. Luckily, I’m not picky and subsisting on the same foods everyday is fine by me as long as I have fruit and meat.

I made this apple bacon brie panini way back before I left for my away rotation after buying good quality bakery bread (a rustic cranberry walnut), and I miss it so much. With eating hospital cafeteria sandwich after sandwich after sandwich for a month, I’m now an expert taster. It’s the bread, more than anything else that makes or breaks a sandwich. And having it toasted or panini pressed really makes the difference between an “OMG nom-nom-nom” lunch and an “eh” kind of lunch – especially when it’s plain bread. Regular, plain un-toasted bread is no fun.

Since I’ve stolen B’s foreman grill, I’ve found my quality of life  sandwiches have improved exponentially.

Too bad the hospital cafeteria doesn’t have this kind of panini. Add some apples, bacon, and good brie to delicious fresh baked bread and I’m golden for work, any time, any day.

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.

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