Manchego, Fig & Apple Panini! Even quick and easy lunches can be seasonal and flavorful; the proof is in this panini! Crusty bread is slathered with fig preserves, then topped with manchego cheese & tart apple slices and grilled to melty perfection!
I went back and forth about sharing a sandwich recipe here because, well, it’s a sandwich for Pete’s sake. But despite its simplicity in composition, it’s complexity in flavor ultimately tipped the scales in favor of posting it. I mean, who doesn’t need a good, easy grilled cheese recipe?!
This time of year especially, things start getting complicated in the kitchen as we prepare for all kinds of festivities and cook up a storm for the holidays. It’s nice to give yourself a break with some quick {yet satisfying} meals like easy pastas, salads and sandwiches when you’ve gotta eat but don’t necessarily want to get “cheffy.” {Let’s make that a word, k?}
I think paninis are perfect for that very purpose because they’re warm, comforting and hearty but also take minimal effort to prepare. This Manchego, Fig & Apple Panini is just one of many ways to enjoy a hot, pressed sandwich on a chilly day. Not that we have any of those around here with our record high temperatures, but you know, I like to pretend.
Anyway, this combination may sound a bit strange, but it is so tasty. The panini fillings were something I dreamed up out of nowhere and decided would be superb before I even tried it. Spoiler alert: I was right.
In this panini, the fig jam {or fig butter, as the case may be, since that’s what I could get my hands on at Trader Joe’s} lends a nice sweet contrast to the nutty Manchego cheese and crisp, tart green apples. I add in some fresh arugula at the end to give it a fresh pop of flavor, and it’s so good. Oddly enough, I’ve never been into figs in my life, but lately I’ve been figgin’ obsessed. {Sorry.}
Though I have a flat, electric panini press, I made this in a grill pan with a cast iron grill press because I thought those toasty ridges would make this sandwich even better. {They did.} If you have neither of the above, you can simply use a regular pan, place a small plate on top of your sandwich and weight it down with a can from your pantry.
What are you favorite panini fillings? I think this one has moved into my top 5, especially for fall.
Serve this up with a side of butternut squash or pumpkin soup and you’ve got one cozy meal that’s a cinch to throw together!
Manchego, Fig & Apple Panini
Ingredients
- 2 tablespoons butter
- 4 pieces crusty artisan bread {I used a whole wheat Tuscan bread}
- 1/4 cup fig preserves or jam
- 4 ounces manchengo cheese sliced
- 1/2 medium apple sliced
- 1/4 cup arugula or spinach
Instructions
- Assemble sandwich: Spread 1 tablespoon fig jam on each slice of bread. Divide the cheese and apple slices and arugula between the two of the bread slices {this will make two paninis}, then use the other two bread slices to top and complete the sandwich.
- Heat the panini press or pan over medium heat. Add 1 tablespoon of butter to the press/pan and swirl until just melted.
- Place sandwiches in the panini press and heat until the outside is crisp and the cheese is melted. {If cooking in a pan, grill for 2-3 minutes per side.} Serve hot.
