This made for a nice, quick springtime dinner. The green apple provided a great, tangy crunch.
Apple, Cheddar & Pancetta Panini
Credit: Homemade with Love by Jennifer Perillo
8 thin slices pancetta
8 thick slices country bread
whole grain mustard, for spreading
8 slices Cheddar cheese
1 tart green apple, thinly sliced
1 tablespoon unsalted butter
Preheat a skillet over medium heat. Cook the pancetta until it’s nicely browned and crisp. Remove from the skillet and set on a paper towel-lined dish to drain.
Lay 4 slices of bread on a counter or cutting board. Spread a thin layer of mustard on each slice. Then top with one slice of cheese. Layer 2 to 3 slice of apple on top, then add 2 slices of cooked pancetta on top of that. Lay another slice of cheese over the pancetta, and finish assembling the sandwiches by adding a slice of bread on top.
Heat a cast-iron skillet over medium heat Melt half of the butter in the pan. Place two sandwiches in the skillet and cook until the bottom of the sandwiches are golden and the cheese is beginning to melt, 2 to 3 minutes. Using a spatula, slip the sandwiches over, weigh them down with a heavy-bottomed pot, ad cook on the remaining side until it, too, is golden and the cheese is now fully melted, about 2 ore minutes. Repeat with the remaining two sandwiches. Serve immediately.