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Brie, Cranberry and Bacon Panini

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“This is based on a sandwich I often get at a local restaurant. It is absolutely delicious as a panini! In light of a review, I have adjusted the amount of cranberry sauce required from 6 tablespoons to 5. Please feel free to adjust this to taste.”
READY IN:
15mins
SERVES:
2
YIELD:
2 sandwiches
UNITS:
US

Ingredients Nutrition

  • 4 slices bread (I use 2 panini rolls but any bread will do)
  • 4 slices brie cheese, 2 for each sandwich
  • 5 tablespoons cranberry sauce
  • 4 slices streaky bacon, cooked
  • butter, if using regular bread

Directions

  1. If using panini rolls, cut each roll in half. If using regular bread, spread the outside of each slice with butter.
  2. Spread 2 1/2 tablespoons of cranberry sauce each on 2 slices of bread.
  3. Layer the brie over the cranberry sauce.
  4. Top with 2 slices of bacon and the top layer of bread, remembering to keep the buttered side facing outwards.
  5. I use a George Foreman grill to cook the panini- press the lid down to heat the sandwich right through and cook for a few minutes until the cheese has melted.
  6. Alternatively, cook in a skillet, pressing the sandwich firmly with a spatula while cooking.
  7. Serve hot!

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