Cinnamon Apple Panini Recipes

SWEET APPLE FONTINA PANINI

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
• In a large bowl, mix the apples, 2 tablespoons honey, cardamom and salt.
• Layer the apple mixture in slightly overlapped rows on the prepared baking sheet. Bake for 30 minutes.
• In medium saucepot, combine the Limoncello, sugar, 1/2 cup water, the remaining1/4 cup honey and rosemary. Bring to a boil over medium-high heat and stir until the sugar is dissolved. Remove from the heat and allow let steep for at least 10 minutes. Strain, reserving rosemary, and set aside.
• Brush the insides of each brioche slice with Limoncello syrup. Then layer the fontina and a quarter of the apple mixture. Close the sandwiches and place in the beaten eggs. Soak both sides of each sandwich. Place the sandwiches on a wire rack set over a baking sheet to drain off excess egg.
• Heat a greased griddle or a panini press. Cook the sandwiches until evenly browned on each side. Slice in half and serve with the remaining Limoncello syrup on the side. Garnish with a sprinkle of Turbinado sugar, lemon zest and reserved rosemary sprigs. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

BRIE AND APPLE PANINI

Steps:

• Heat a medium saucepan over medium heat. Add 2 tablespoons olive oil to the pan along with the shallots and 1/4 teaspoon salt. Cook, stirring often, until soft and fragrant, about 2 minutes. Add the apples and stir to coat in the oil. Add the lemon zest, juice and remaining 1/4 teaspoon salt. Stir well to coat the apples in all the flavors. Cook, stirring occasionally, until the apples begin to brown and are cooked through, about 8 minutes. Stir in the basil and set aside to cool slightly.
• Meanwhile, lay the ciabatta halves out so they are open-faced. Scoop out some of the inside of the bread and discard. Divide the Brie evenly among the halves, about 3 slices per half, tearing them as needed to cover the bread. Divide the apple mixture on the bottom halves of each sandwich (approximately 1/4 cup per sandwich). Place the tops on the sandwiches and press slightly to close.
• Heat a large skillet over medium heat. Add 1 tablespoon olive oil to the skillet along with 2 sandwiches. Place a lid smaller than the skillet on top of the sandwiches and press down gently. Cook until golden brown on the first side, about 3 minutes. Flip the sandwiches and repeat on the second side until the bread is golden brown and the cheese is melted. Repeat with the remaining oil and sandwiches. (Alternatively, you can use a panini press.) Serve warm.

CINNAMON APPLE PANINI

Steps:

• Lay out the bread slices and spread them both with cream cheese. Lay the apple slices on one piece of bread. Sprinkle on the cinnamon sugar. Press the 2 slices together.
• Butter one side of the sandwich and put it on a hot panini maker butter-side down. Butter the other side, close the lid and cook until it's toasted and warmed through. (If you do not have a panini maker, you can grill the sandwich in a skillet, laying another heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.)
• Sprinkle with powdered sugar, cut in half and serve!

BISTRO APPLE PANINI

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In a small bowl, toss apple with ginger ale and lemon juice; set aside., Place jelly in a small microwave-safe bowl; microwave on high for 20-30 seconds or until softened. Stir in tarragon., Spread jelly mixture over 6 bread slices. Top with cheese, apple and bacon. Spread mustard over remaining bread; place over bacon. Spread outsides of sandwiches with butter., Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.