Bacon & Brie Panini Recipe

Cook bacon (if not pre-cooked)

Heat a skillet over medium heat. Add bacon strips and cook 3–5 minutes per side until crisped to your liking. Transfer to a paper towel-lined plate to drain and cool. Once cooled, halve each strip lengthwise if desired so they layer evenly on the sandwich.

Slice brie and bread

Trim large rind pieces from the brie if preferred and slice into even 1/4-inch pieces. Lay out two slices of sourdough. If using apple or pear, core and thinly slice into very thin rounds to keep sandwich from becoming bulky.

Butter bread

Spread about 1/2 tablespoon of butter evenly on the outside face of each bread slice (the side that will contact the panini press or skillet). This ensures a golden, crisp exterior.

Place the two bread slices butter-side down on a clean work surface. On one slice, spread 1 tablespoon of fig or apricot jam in a thin layer (omit or reduce if you want less sweetness). If using Dijon mustard, spread it thinly on the opposite slice under the brie.

Layer the brie slices evenly over the jam, distributing about 3 ounces total so the cheese will melt evenly. Top the brie with the cooked bacon strips, arranging them so they cover the cheese. Add thin apple or pear slices if using and a small handful (about 1 cup) of baby arugula. Sprinkle with about 1/4 to 1/2 teaspoon freshly ground black pepper.

Close the sandwich with the second slice of bread, butter-side up. Press lightly with your hands to compress the layers into a compact sandwich.

If you have a panini press: Preheat the press to medium-high (about 375–400°F). Place the sandwich on the press and cook 3–5 minutes until bread is golden brown and cheese is fully melted. Check at 3 minutes and continue until desired crispness and melt.

If using a skillet or grill pan: Heat a heavy skillet or cast-iron pan over medium heat. Place the sandwich in the pan and weight it with a small heavy pan, foil-wrapped brick, or another skillet to press (alternatively use a spatula to apply firm pressure). Cook 3–4 minutes on the first side until golden brown, then carefully flip, reapply weight, and cook another 3–4 minutes until the cheese has melted and the bread is crisp. If the bread browns before the cheese melts, lower the heat slightly and cover the pan for 1–2 minutes to encourage melting.

If cheese is slow to melt, tent the sandwich with foil for a minute off the heat to allow residual heat to finish melting the brie without over-browning the bread.

Transfer the cooked panini to a cutting board. Let rest 1 minute so the melted cheese settles. Using a sharp knife, cut the sandwich in half diagonally.

Serve immediately while hot and melty. Optionally serve with extra fig jam on the side, a small green salad, or pickles.