Ingredients

  • 4 slices, sour dough bread
  • 4 tbsp (60 mL) cream cheese
  • 2 tbsp (30 mL) hot pepper jelly
  • 6 slices, apple
  • 8 slices, double-smoked bacon, cooked
  • 6 slices, cucumber
  • 10-12 leaves, baby spinach
  • 4 tbsp (60 mL) caramelized onion (recipe below)
  • 1 tbsp (15 mL) honey
  • 2 tbsp (30 mL) mayonnaise
  • ¼ cup (50 mL) butter or less

Preparation

Spread two slices of sourdough bread with cream cheese, top with hot pepper jelly, add the apple, bacon slices, cucumber, spinach and caramelized onions. Drizzle with honey. Spread remaining two slices of sour dough with mayonnaise and top sandwich. Spread both outer sides with butter and place in a preheated panini press. Grill until golden brown, approximately 3 to 4 minutes.

Caramelized Maple Onions
  • ¼ lb (125 g) butter
  • 6 medium yellow onions, julienned
  • ½ cup (125 mL) port
  • ½ cup (125 ml) maple syrup
  • ¼ tsp (1 ml) salt
  • ½ tsp (2 ml) pepper

In a large sauté pan over medium heat, melt butter until it begins to brown; add the onions and cook until translucent. Add maple syrup, port, salt and pepper; bring to a boil then reduce heat to a simmer and cook onions until little to no liquid remains, without the onions sticking to the sticking to the pan. Cook on low heat for about 30 to 45 minutes.