Nothing invigorates the cook in me more than discovering new recipes and fresh, useful ideas from fabulous and talented food bloggers.
With those qualities in mind, it’s my pleasure to introduce Inn Cuisine’s first guest blogger, Kathy, author & creator of Panini Happy, who refused to come along empty-handed. Graciously providing us with a mouthwatering photo and her special recipe for a tasty & tempting breakfast panini, help me welcome Kathy to the pages of Inn Cuisine!
It was about ten years ago, on one of those misty, gray, Sunday mornings in San Francisco—the kind where all you want to do is cozy up with a mug of hot coffee and a good novel—when I wandered into a used bookstore on Clement Street.
After collecting a few fiction titles, I stopped by the cooking section where one, small paperback caught my eye, Bread & Breakfast: The Best Recipes from North America’s Bed & Breakfast Inns, by Linda Kay Bristow. There was something so appealing on that overcast day in the city, about the thought of a warm, satisfying breakfast in a quaint B&B.
I took the little, weathered cookbook home and have been an aficionado of B&B-style cuisine ever since. In attempt to recapture some of that style here, these Bacon, Apple & Cheddar Breakfast Panini are loaded with comfort flavors.
While a toasted cinnamon raisin English muffin might be a welcoming start to the morning on its own, when combined with smoky, thick cut bacon, tart Granny Smith apples and melted, sharp cheddar cheese—all grilled inside on a panini press (or even in a toaster oven), you’ve got a sweet and savory breakfast sandwich that is incredibly satisfying.
I also experimented by substituting chicken-apple sausage in place of the bacon, but it just wasn’t the same. It’s the crispness and smokiness of the bacon that really make these sandwiches nearly impossible to put down.
I devoured mine within minutes.
Bacon, Apple & Cheddar Breakfast Panini
(recipe courtesy Kathy of Panini Happy)
Serves 2
INGREDIENTS:
2 cinnamon raisin English muffins, split in half lengthwise
8 apple slices (I recommend Granny Smith or other firm variety)
4 slices thick cut bacon, precooked
2 slices sharp cheddar cheese
DIRECTIONS:
Preheat panini grill to medium-high heat (375 degrees).*
Arrange a layer of apple slices inside the bottom halves of the English muffin. Top with 2 slices of bacon and 1 slice of cheese on each and close the panini with the top muffin halves. Grill for 5-7 minutes until the cheese is melted. Serve immediately and enjoy!
* You can also bake these in a toaster oven at 350 degrees for 5-7 minutes.
Like this recipe? Crave even more delightful panini combinations? If so, I urge you to drop by Panini Happy and say hello. Once there, you’ll find Kathy’s virtual treasure trove of tempting & delicious panini recipes, all fresh from her kitchen. From a rustic French Dip Panini, to a Grilled Peach & Humbolt Fog Panini, to a delightfu Tomato, Feta & Oregano Panini, Kathy’s got her panini grill on, and she’s serving up a feast for your senses, as well as your appetite.
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Must. Have. One. Now.
Love the combo of flavors — the cinnamon raisin muffin is a nice touch. I could do with one of these about now *looks at empty coffee cup…*
Thanks so much for having me as a guest at your Inn, Sandie!!
That is a perfect breakfast sandwich. Oh, I haven’t had a raisin English muffin in ages!
If I don’t have slices of Cheddar, would American cheese work?
I would like one now, please. Thanks!
These are so dand amazing looking. Must make them.
I love granny smith apples and cheddar cheese. Add bacon and that sounds like nirvana.
As with everything that comes from Panini Happy, this breakfast sandwich is quite the creation! Great post and guest post!
That apple goes a long way, just what you need to cut off some of the bacon’s and cheddar’s richness. Love it!
i typically tell people that my favorite breakfast sandwich is the good ol’ bacon, egg, and cheese. however, i have never tasted this, and i’m quite confident it would quickly become the new favorite. i’ll let you know.
This looks so good and so easy to make! I love the taste of apples and bacon together.
YUM! Paula Deen made one on her show a year or so ago with roasted red onion mayo and I’ve been making it ever since. Whenever my sister comes to visit me she always requests this recipe. I just love the combination of apples and cheddar!
I intend to make some of these for my wife and daughter for Saturday morning. They look so yummy, I hope I can wait 2 more days
That looks AMAZINGLY DELICIOUS!!!
Oh, these look so smoky and melty and good — if I had the ingredients I’d make one right now. It would make a darn good evening snack, don’t you think? Lovely story – so many memories spring from bookstore moments. Thanks for sharing it!
Oh, yeah. Kathy is pretty brilliant with those sammiches!
Also loving your blog… so I’m grateful for the opportunity to come on over and check it out! YUM.
I wouldn’t mind having this for lunch or dinner, too. I’ll have two please.
Wow! Just love how this sounds. Do you precook the bacon? Has anyone tried using a George Forman grill instead of a panini press?
We’ll be doing the ‘tests’ for dinner!
Thanks for this great blog!
Monica
Monica – Yes, definitely pre-cook the bacon. A Foreman grill ought to work fine in place of a panini grill. You could also bake the sandwich in a toaster oven at 350 degrees until the cheese melts.
I can completely see why this would work and be absolutely delicious. In fact it’s after lunch and I’m now craving one and seem to have most of the ingredients in my fridge…I think I should try it now!
that looks TEE-RIFF (and was the inspiration for bacon-apple-onion-swiss crepes for dinner).
but what i really want to say is that i read “fiction titles” as “fictitious titles,” which made me laugh.