Brie & Apple Panini with Bacon Thyme Jam

Coconut Snowball Cupcakes
November 15, 2016

Brie & Apple Panini with Bacon Thyme Jam

As an avid "Bruncher" & "Luncher" I couldn't pass up the urge to satisfy my panini needs after a long night with friends. I absolutely love using my panini maker on a frequent basis but after the night I had and the way I'm feeling I truly didn't want to have to clean-up the cheese that often oozes down the panini maker.

After a long night with friends and adult beverages I just wanted to eat, eat, and eat? I'm sure you've had one of those nights. So, I began to make my panini and on the top of my microwave was my box of PaperChef Parchment Bags. After making my Brie & Apple Panini with Bacon Thyme Jam I thought to myself,"Maybe if I slide this bad boy into this parchment bag I won't have to clean a thing...". While closing the panini maker I had a moment of deep thought and tried to blame this idea on the adult beverages, but it actually worked. I had my hot panini with perfect grill marks and no clean-up. Maybe next week I'll have another "Day After" story for you guys!

By PaperChef



Begin by preheating your panini press, grill, or skillet.

Start building the sandwich by laying out your sandwich bread. On one piece of bread, spread the mustard; on the other, bacon maple jam. You don’t need much of either. I like more bacon maple jam than mustard.

Cut the brie into thin slices. Use a serrated knife with long, smooth, strokes for happy brie slicing. Place one layer of brie slices on one piece of the bread.

Next, thinly slice your apple of choice (I like Granny Smith apple for the tartness). Just make sure it’s nice and crispy. Top the layer of brie with a layer of apple slices.

Add the turkey on top of the apple.

Season with salt and pepper to your liking.

If I weren't using my PaperChef Parchment Bags, I'd have brush the heated surface with olive oil before placing the sandwich on. In my case which should be yours too, slide your prepared sandwich into the Parchment Bag and toss it on the panini make or heated surface. Don't be afraid PaperChef Parchment can withstand heat up to 425 °F. I CHECKED! :-)

After tossing the sandwich (Not Literally) on the panini maker “press” for about 4 minutes. Even-though it's completely safe I still tend to watch the panini. You want the cheese to melt and the sandwich too warm. You'll have those little cool grill lines. Just Watch!

Once your panini has reached optimum goodness, open your press. Slide your parchment bag onto the surface of which your panini maker is on and begin to tear the bag. The perfect panini awaits you.

This is the part where I'd say, "Now it's time to clean up". No way! Just toss the bag and you're done.