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Cheddar Cheese With Apple and Sage Panini

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“In 'Panini' by Melanie Barnard”

Ingredients Nutrition

  • 4 slices artisan walnut bread, sliced 1/2 inch thick (or sage focaccia, 4 pieces, each about 4 inches square, halved horizontally)
  • 1 tablespoon walnut oil
  • 2 tablespoons apple butter
  • 3 ounces thinly sliced cheddar cheese
  • 1 granny smith apple, unpeeled, cored, and cut into slices about 1/4-inch thick
  • 1 tablespoon chopped fresh sage


  1. Preheat the sandwich grill.
  2. Place the bread slices, cut sides down, on a work surface; brush 1 side of each bread slice with the oil.
  3. Turn and spread the unoiled side of 2 of the bread slices with apple butter, dividing it evenly.
  4. Layer 1/4 of the cheese, half of the apple slices, and sage over the apple butter on each, then divide the remaining cheese on top.
  5. Place the remaining 2 bread slices on top, oiled sides up, and press to pack gently.
  6. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the cheese is melted, and the apple is warmed through and just beginning to soften, 3-5 minutes.
  7. Cut each sandwich in half on the diagonal and serve right away.

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