Balsamic Apple Gruyere Cheese Panini
About this Recipe
Sourdough bread, crisp green apples, creamy Gruyere and homemade balsamic vinaigrette combine for a gourmet grilled cheese sandwich.
Balsamic Apple Gruyere Cheese Panini
Directions
- Preheat panini press.
- Brush one side of each slice of bread with olive oil.
- To make balsamic vinaigrette, whisk together balsamic vinegar, garlic, salt, black pepper, olive oil and sea salt together in a medium bowl. Set aside.
- To assemble sandwiches, please 8 pieces of bread brush-side-down on clean surface. Place on slice of cheese on each slice of bread. Then place 5 slices of apple on top, depending on size of bread. Drizzle 3 teaspoons of balsamic vinaigrette over apples. Then top with another slice of cheese and another slice of bread.
- Press sandwich in panini press for 3-4 minutes until cheese is melted and bread is lightly toasted.
Ingredients
- 1 tsp. black pepper, ground
- 1 loaf Heritage Ovens® Bread, Sourdough, cut into 16 1/2-inch slices
- 2 Peak Fresh Produce® Apple(s), Granny Smith, cored, not peeled, thinly sliced
- 1 Tbsp. Peak Fresh Produce® Garlic, Clove(s), finely chopped
- 2 Tbsps. Piancone® Oil, Olive
- 2/3 cup Piancone® Oil, Olive, Extra Virgin
- 1/4 cup Piancone® Vinegar, Balsamic
- 11 oz. West Creek® Cheese, Gruyère, thinly sliced
- 1/2 tsp. West Creek® Salt