Receta Gruyère, Apples & Fig Panini Recipe {Giveaway}
This Gruyère, Apples & Fig Panini Recipe from The Ultimate Panini Press Cookbook is an amazing combination of sweet and savory flavors.
It’s like kismet that I’m posting a panini recipe tonight and talking about Kathy Strah‘s new book, The Ultimate Panini Press Cookbook. You see, yesterday was my dad’s 70th birthday and, in our family, he is known as The Sandwich King. In other words, this is his kind of book.
Happy Birthday, Dad! I’m saving up plenty of hugs for you.
Let’s move onto this cookbook (scroll down to the bottom for a chance to win a copy). It is one that you are going to want to add to your library, or stock up on a few copies to give to friends and relatives during the holidays. On her blog, Panini Happy, Kathy not only explores panini in every form (think sweet and savory), but she also shows us ingenious ways to use a panini press, such as grilling smashed potatoes.
Her book, filled with fantastic photos that Kathy took herself, follows along the same lines. It’s packed with innovative recipes, playful personal stories and so much gooey goodness that you’ll be salivating just flipping through the pages.
This recipe combines the sweetness of fig preserves, the tartness of Granny Smith apples and the saltiness of Gruyere cheese in one gooey, fantastic package.
I made a couple of changes (reduced the amount of cheese and left off the butter) to reduce the calorie and fat content, but the idea is all Kathy’s, and the flavors are fantastic!
For the serving size, I noted one half sandwich. This is a very hearty sandwich, and a half sandwich would be perfect when accompanied by a kale salad or bowl of vegetable soup.
The recipe:
Heat the panini press to medium-high heat.
For each sandwich: Spread a layer of fig preserves on one side of each piece of bread.
To one slice add cheese and apple slices. Close the sandwich with the other slice of bread.
Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.
Other panini recipes:
Cookin’ Canuck’s Grilled Italian Panini with Zucchini, Summer Squash & Basil {Vegetarian}
Cookin’ Canuck’s Turkey, Brie & Cherry Chipotle Panini
Sreelu’s Tasty Travels’ Spicy Garbanzo Panini
The Live-In Kitchen’s Eggplant Panini
Oh My Veggies’ Shiitake Panini with Roasted Asparagus Pesto
The giveaway:
a Rafflecopter giveaway
Gruyère, Apples & Fig Panini Recipe
Adapted from The Ultimate Panini Press Cookbook www.cookincanuck.com
Ingredients
- 8 slices rustic whole-grain bread
- 4 tbsp fig preserves
- 4 oz. Gruyère cheese, thinly sliced
- 1 Granny Smith apple, cored & thinly sliced
Instructions
Heat the panini press to medium-high heat.
For each sandwich: Spread a layer of fig preserves on one side of each piece of bread.
To one slice add cheese and apple slices. Close the sandwich with the other slice of bread.
Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.
Notes
Calories 195.4 / Total Fat 8.4g / Saturated 3.1g / Cholesterol 15.6mg / Sodium 220.4mg / Total Carbohydrates 22.7g / Fiber 3.6g / Sugar 16.2g / Protein 8.0g / WW (Old Points) 4 / WW (Points+) 5
2.2
Disclaimer: A copy of this cookbook was provided to me for my personal use by The Harvard Common Press. They are also providing a copy for the giveaway.
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