At the Orchard

Apple Panini

Apple panini


Sometimes, there is nothing better than a warm sandwich.  This Apple Panini is a perfect mix of sweet and savory, crispy, chewy, and melty all in one.

There are many panini variations, but here is a simple one to get started.  During farmstand season, you could pick up a loaf of Pietree focaccia for the bread.  We also have plenty of wonderful apples and onions in stock that we bring to the Norway Farmers' Market on Saturdays. Swing on in and pick up your ingredients...

Rinette Simirenko and Yellow Onion


Slice thick, chewy bread into sandwich sized slices.  We used a loaf of ciabbatta bread from the bakery.  Brush each side with olive oil.  Spread 4 ounces of cheddar cheese or 3 ounces hummus across the bottom slice of bread (we used Cabot cheddar in this version).  Wash, peel, core, and thinly slice an apple of your choice (we used a Rinette Simirenko). Layer the apple over the cheese or hummus, and then places rings sliced from a medium yellow onion.

We used a panini press to toast the sandwich and create those scrumptious panini grill marks, but you can also use a grill, and grill for 1-2 minutes on each side, or a frying pan as you would a classic grilled cheese.  

Panini on press


The bread was crispy and toasty.  The cheese was melty and warm.  The apple both tart and sweet, and the onion added just the right amount of bite.  This would make a quick but hearty lunch on a cozy weekend day.