Apple Bacon and Brie Panini
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With layers of melty brie, smoky bacon, crisp apple, and a drizzle of honey tucked inside golden toasted bread, this apple bacon and brie panini is comfort food with a gourmet twist.
Bacon, Apple and Brie Panini Recipe
I’ve never really been much of a sandwich person, but my husband could eat them every day. Since I love baking sourdough bread, I’m always looking for new ways to use it beyond the usual. And while fall is the season for apple hand pies and honeycrisp apple pie, sometimes it’s fun to go savory instead of sweet.
That’s where this apple bacon and brie panini comes in. The salty bacon, gooey brie, crisp apple, and touch of honey make every bite feel special. Serve it hot off the panini press with a glass of apple cider ginger beer mocktail, and you’ve got yourself a cozy seasonal meal.
Why You’ll Love It
- Sweet and savory balance: Crisp apples and honey pair perfectly with smoky bacon and creamy brie.
- Quick and easy: Ready in under 10 minutes this bacon, apple and brie panini tastes like it’s Panera bread restaurant-worthy or something you would find at Trader Joe’s.
Ingredient Notes
Find the full recipe with printable directions.
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- Bread: Sourdough is my go-to for this recipe because it toasts up so well, but any sturdy bread like ciabatta or French bread will work.
- Brie: Creamy and melty, it’s the star of this sandwich. Slice it thin so it melts evenly.
- Bacon: Cook until crispy for the best texture and flavor contrast.
- Apple: Tart-sweet varieties like Honeycrisp or Pink Lady pair beautifully with the brie and bacon. Thin slices help the sandwich press evenly.
- Honey: Just a drizzle adds a touch of sweetness that ties everything together.
How to Make Apple, Bacon and Brie Panini
Lay out 2 slices of bread and cover each with brie. Add bacon strips on top, then a few thin apple slices. Drizzle with honey.
Top with the remaining bread slices and spread butter on the outsides so they’ll crisp up nicely.
Place the sandwiches in a panini press (or skillet with a weight on top) and cook over medium heat until the bread is golden brown and the brie is melted, about 3 to 5 minutes.
Cut your bacon, apple and brie panini in half then serve warm.
Recipe Tips
- Use sturdy bread. Sourdough, ciabatta, or French bread hold up best to pressing and melting. Softer bread can get soggy.
- Don’t overfill. A little goes a long way, too much cheese or apple and the fillings will slide out while grilling.
- Even apple slices. Slice your apple thinly and evenly so the sandwich presses flat and cooks through.
- No press? No problem. Use a heavy skillet or cast iron pan to press the bacon, brie and apple sandwich while it cooks on the stovetop.
- Serve right away. The brie is at its meltiest and best straight off the press.
Apple, Bacon and Brie Panini
Ingredients
- 4 slices bread , I used sourdough
- 1/2 wheel Brie cheese
- 4 slices bacon , cooked until crispy
- 1/2 apple , cored and sliced thin
- 1 Tablespoon honey
- Butter , for spreading on outside
Instructions
- Lay out 2 slices of bread and cover them with the brie slices.
- Place 2 strips of bacon over the cheese on each slice.
- Add a few thin apple slices on top of the bacon, then drizzle lightly with honey.
- Close the sandwiches with the remaining bread slices. Spread butter on the outside of each sandwich.
- Heat a panini press or skillet over medium heat. Cook the sandwiches until the bread is golden and crisp and the brie has melted, about 3 to 5 minutes.
- Slice in half and serve warm.
Notes
Variations
- Switch the apples: Honeycrisp, Pink Lady, or even Granny Smith all work depending on whether you like more tartness or sweetness.
- Apple bacon brie grilled cheese: Swap the sourdough for classic sandwich bread and make it on the stovetop like a traditional grilled cheese. Still gooey, sweet, and savory in every bite.
- Change the cheese: Brie is delicious, but you could also try Camembert or even sharp white cheddar.
- Add some greens: A handful of arugula or spinach adds a peppery bite.
Serving Suggestions
This apple bacon and brie panini is best enjoyed hot off the press when the cheese is still gooey. Pair it with a bowl of crack potato soup for a cozy lunch, or serve it alongside a crisp green salad for a lighter dinner.
For fall flair, I love pouring a glass of apple cider or mixing up a fireball apple cider!
