Apple Panini

We clipped this Southern Living recipe when our kids were in grade school for an easy lunchbox entree or quick weeknight meal. The recipe suggests Pepperidge Farm Very Thin White Bread, but we’ve substituted wheat with great results. We also use an inexpensive panini press to speed up the process. applepanini


  • 1/4 cup chopped walnuts
  • 1 (8-0z.) package cream cheese, softened
  • 1 (4.4 oz.) container crumbled blue cheese
  • 1 Tbsp. honey
  • Freshly ground pepper
  • 28 thin white bread slices
  • 1/2 (5-oz.) package arugula, thoroughly washed
  • 2 Gala apples, thinly sliced
  • 2 Tbsp. butter


Heat walnuts in a small nonstick skillet over medium heat, stirring often, 3 to 5 minutes or until toasted and fragrant. Stir together cream cheese, blue cheese, honey and toasted walnuts until blended. Add pepper to taste. Spread 1 side of each bread slice with 1 Tbsp. cream cheese mixture. Divide arugula among 14 bread slices. Top with apple slices and remaining 14 bread slices, cream-cheese mixture sides down. Melt 1 Tbsp. butter on a griddle over medium heat (or spray a panini press). Cook 7 sandwiches 3 to 4 minutes on each side until golden and cheese is melted. Repeat procedure with remaining 1 Tbsp. butter and sandwiches. Makes 14 appetizer sandwiches in 35 minutes. 




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