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Award-Winning Wisconsin Breakfast Panini

by BnB Finder | September 23rd, 2014 | Best BnB Bites, Recipes
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Award-winning Wisconsin Breakfast Panini-1Panini are among the elegant members of the sandwich family, and this one is so special it won the Wisconsin Bed and Breakfast Association’s first recipe contest. The Speckled Hen Inn in Madison, Wisconsin is known for its “seasonal farm-to-table breakfast” and this recipe is a great example of what the area offers in the fall.  Bacon, cheese, and apples combine with cranberry-cherry chutney (recipe included) for  a flavorful, filling breakfast — or lunch, or even a light dinner if you pair it with a salad or other vegetables. If you don’t have a panini press, just use a cast iron skillet.

Wisconsin Breakfast Panini

Serves 4


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Ingredients
  1. Panini
  2. 8 slices Italian bread
  3. 8 thin slices baby Swiss cheese
  4. 8 slices apple wood smoked bacon (cooked until crisp)
  5. 1 large, red, crisp apple (cored, thinly sliced)
  6. 4 tablespoons cranberry-cherry chutney (recipe below)
  7. Melted butter, for grilling
  8. Cranberry-Cherry Chutney
  9. 1 cup water
  10. 1 cup sugar
  11. 12 ounces cranberries (fresh or frozen)
  12. 1/2 cup cider vinegar
  13. 1 cup chopped, dried Door County cherries
  14. 1 teaspoon Penzeys Baking Spice (a blend of cinnamon, cassia, anise seed, allspice, mace and cardamom)
  15. 1 peeled and cored apple (diced)
Instructions
  1. 1. Assemble sandwiches by stacking ingredients in this order: 1 slice bread, 1 slice cheese, 2 slices bacon, apple slices, second slice cheese. Spread 1 tablespoon chutney on final slice of bread, and place it chutney-side down on the sandwich.
  2. 2. Repeat the process for the other 3 sandwiches. Brush outer side of bread slices with melted butter. Place in panini press or heavy skillet; grill until bread is golden brown and cheese is melted.
  3. 3. Cut sandwiches in half or in quarters. Serve warm, with additional chutney, if desired.
  4. 4. For the chutney: Bring water and sugar to boil in a medium saucepan. Adding remaining ingredients and return to a boil. Reduce the heat and simmer for about 15 minutes, until the apple is tender and cranberries have popped. Cool and refrigerate.
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