Brie, Cranberry and Bacon Panini

READY IN: 15mins
Recipe by Shuzbud

This is based on a sandwich I often get at a local restaurant. It is absolutely delicious as a panini! In light of a review, I have adjusted the amount of cranberry sauce required from 6 tablespoons to 5. Please feel free to adjust this to taste.

Top Review by Sara 76

This made a delicious lunch for us! I doubled the recipe and used 4 smallish Turkish rolls. I used 2 pieces of shortcut bacon for each roll, and divided a 125g round of Brie between the rolls. I used plenty of cranberry sauce, and toasted them in the George Foreman grill. We really loved the flavours, and they were just a nice size so even the kids enjoyed them! We will definately be having these again. I think they'd be nice with some turkey slices added as well! Made for ZWT7-Switzerland. (Vivacious Violets)

Ingredients Nutrition

  • 4 slices bread (I use 2 panini rolls but any bread will do)
  • 4 slices brie cheese, 2 for each sandwich
  • 5 tablespoons cranberry sauce
  • 4 slices streaky bacon, cooked
  • butter, if using regular bread

Directions

  1. If using panini rolls, cut each roll in half. If using regular bread, spread the outside of each slice with butter.
  2. Spread 2 1/2 tablespoons of cranberry sauce each on 2 slices of bread.
  3. Layer the brie over the cranberry sauce.
  4. Top with 2 slices of bacon and the top layer of bread, remembering to keep the buttered side facing outwards.
  5. I use a George Foreman grill to cook the panini- press the lid down to heat the sandwich right through and cook for a few minutes until the cheese has melted.
  6. Alternatively, cook in a skillet, pressing the sandwich firmly with a spatula while cooking.
  7. Serve hot!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a