Grilled cheese panini sandwich with gruyere cheese, Granny Smith apples, and fig jam.
Dense bread, like bread from a rustic bakery loaf, holds together best in a panini press.
- 2 Tbsp butter, at room temperature to make it easy to spread
- 4 slices rustic whole-grain bread, sliced from a dense bakery loaf
- 2 Tbsp fig jam
- 4 ounces Gruyere cheese, thinly sliced
- 1/2 Granny Smith apple, cored and thinly sliced
1 Heat the panini press to medium-high heat. (Or if not using a panini press, preheat a cast iron frying pan on medium high heat.)
2 For each sandwich, spread butter on two slices of bread. Turn the slices over and spread a layer of fig jam on the other side of each slice. To one slice add a layer of sliced cheese, several apple slices, and a layer of more cheese. Top the sandwich with the other slice of bread, buttered side up.
3 Place up to two panini at a time in the preheated panini maker, and close the lid closed. Grill until the cheese is melted and the bread is toasted, about 4 to 5 minutes. (Or if making a grilled cheese sandwich instead of a panini, place in heated cast iron pan, cook until one side is browned, use a metal spatula, carefully flip the sandwich over and toast on the other side until the cheese is melted. You may need to lower the heat on the pan to allow enough time for the cheese to melt without burning the bread.)