Apple Pie Panini
If you’re looking for an apple pie experience without all the work of making an apple pie, this is a recipe you must try.
This Apple Pie Panini is the brainchild of my friend Kathy Strahs, who blogs over at Panini Happy. As you might guess from the name, it’s all about creations made with the panini press. Kathy recently published her first cookbook, The Ultimate Panini Press Cookbook, and it indeed has every recipe imaginable for amazing sandwiches, grilled dishes, and even homemade ice cream cones.
I bookmarked quite a few recipes, but I knew I had to try this Apple Pie Panini first. I was wise to do so and I’m excited to show you how to make it!
First you’re going to take two slices of cinnamon raisin bread (I used a homemade recipe that I’ll be sharing on Thursday), and spread the outside of each slice with room temperature butter:
Flip the bread over and spread the other side with a honey mascarpone mixture:
Thinly slice your favorite firm apple (I used Granny Smith here), and remove the seeds:
And layer the apple slices on top of the mascarpone. Sprinkle the apple slices with a little bit of brown sugar (this wasn’t instructed in Kathy’s recipe but I couldn’t help myself):
Add the other slice of bread on top, butter side up:
Sprinkle a little extra brown sugar on the outsides of the bread, and place the sandwich in the panini press:
Press the sandwich for 3-5 minutes until the bread has a crispy, golden brown, caramelized crust:
Slice it in half and enjoy! Happy panini making!
Apple Pie Panini
- 1/2 cup mascarpone cheese
- 2 teaspoons honey
- 4 tablespoons (1/2 stick) butter, at room temperature
- 8 slices cinnamon raisin bread, sliced from a dense bakery loaf
- 1 Granny Smith or other firm apple, cored and thinly sliced
- 2 tablespoons light brown sugar
- Either in a small bowl with a whisk or in a mini food processor, whip the mascarpone and honey together until well combined and fluffy.
- Heat the panini press to medium-high heat.
- For each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over both slices of bread and spread 1 tablespoon sweetened mascarpone on each. Top one slice of bread with a layer of apples and close the sandwich with the other slice, buttered side up. Sprinkle some brown sugar on top.
- Grill two panini at a time, with the lid closed, until the fillings are warmed and the bread is toasted, with a sweet crust, 3 to 5 minutes.
Recipe from Kathy Strahs’ cookbook The Ultimate Panini Press Cookbook. © 2013 by Kathy Strahs and used by permission of The Harvard Common Press