Cranberry, Bacon & Brie Panini

 

When we were in town the other day I saw this sandwich advertised on one of the little cafe windows.  I think it was an Italian one. 

It sounded fabulous.  Cranberry, Bacon and Brie Panini.   What's not to like about that!

 

That very day I bought a wedge of Brie at the cheese mongers in the Market.  I was already formulating a plan in my head.   

I already had some nice dry cure streaky bacon in the fridge.   I like to buy dry cure bacon.  It's not pumped full of water. I hate bacon that has been pumped full of water. The dry cure bacon fries like a dream and tastes a bazillion times better.



I used a spicy cranberry chutney, because I rather like that.   But regular cranberry sauce would be delicious as well I think.   I just happened to have some of my homemade Cranberry Chutney to use. 

  I also added some greenery . . . mustard cress, for colour and for a bit of a peppery bite. But you can use any microgreen you want, or even just leave greens out altogether.



Some nice fresh Panini rolls and Bob's your Uncle!   These went down a real treat.   They were rich and smokey and sweet and salty . . . deliciously scrummy. 

I do so love a good sandwich. I applaud the Earl of Sandwich who supposedly invented the Sandwich. He was on to a really good thing for sure.



Even my husband who is basically a "cheddar" man loved them.   Seriously the man thinks that only cheese worth eating is cheddar.  

He complained when we were in France a few years ago and we couldn't get any.  Any cheese of the world you could imagine . . . but no cheddar.  If it's not cheddar it's not cheese as far as he's concerned!

 

*Cranberry, Bacon and Brie Panini*
for two
Printable Recipe

Fabulously moreish panini.  Salty and sweet, rich and a bit peppery from the mustard cress.

two panini buns
6 rashers of streaky bacon, cooked to your desired doneness
4 slices of brie cheese
a handful of mustard cress (can use rocket or watercress)
4 TBS cranberry sauce
butter



Cut your panini buns in half horizontally.    Spread the bottom half of each with 2 TBS of the cranberry sauce.  Top with 2 slices of Brie on each some cress and 3 slices of bacon.  Place the panini bun tops on each.   Butter lightly on the outsides and then toast in a panini press, or in a hot skillet just until golden and the cheese has begun to melt.  Serve hot and cut in half on the diagonal. 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

 Follow my blog with Bloglovin