Fall Favorites: Grilled Apple and Crispy Cayenne Maple Bacon Panini

What is better in the fall than fresh, crisp apples? After one trip to the u-pick-it orchard or to the farmer's market and I'm looking for new ideas for all of those apples. One of my favorite combos is semi-tart apple with bacon with a little cheese...  so why not make that a sandwich? I like wheat for this sandwich. No matter what bread you use, this sandwich tastes like fall.

GRILLED APPLE, CRISPY CAYENNE MAPLE BACON & PROVELONE PANINI

Makes 4 sandwiches

8 slices hearty wheat style bread

2 semi-tart apples, peeled and sliced into discs

1 tablespoon butter plus more to spread on the bread to grill

8 slices thick cut bacon

1/8 teaspoon cayenne

2 tablespoons maple syrup

4 slices Provelone cheese

1 tablespoon apple butter

1/3 cup mayonnaise

1/4 teaspoon thyme plus a pinch for the apples

Pinch of pepper

Pre-heat a grill pan or griddle and butter the pan. Preheat oven to 400. Place a baking rack on a sheet pan and line the bacon on the rack. Sprinkle a pinch of cayenne pepper on each slice. Roast for 12 minutes. Remove and brush with the maple syrup. Continue to roast for approximately 5 more minutes or until crispy. The exact amount of time depends on the thickness of the bacon and the maple will burn so watch it carefully. Drain when done. While the bacon is cooking, season apples with a pinch of thyme and pepper. Grill apples in the butter until they are barely softened but don't let them get too soft. Remove from heat.

Make a spread by mixing the mayo, thyme, and apple butter together. Put a thin layer of the spread on both sides of the bread. Build the sandwich by layering the apple, bacon, and cheese. Spread the bread with a little butter and grill until cheese is melted.

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