Ham Brie and Apple Paninis


Late in September I start wishing for Fall to come, even though our cooler weather here in Florida won’t come for a while. I turn up my A/C and pretend. Then I make some hot tea and a big pot of soup. The other day I made one of my favorite easy soups, this fire roasted tomato bisque, which I shared on Babble last year.

For the sandwich, I made a brie, apple and ham sandwich with some delicious and creamy brie from Ile De France. The good people at Ile de France Cheese were nice enough to send me a big package of their cheeses. They wanted me to compare their cheese to other popular brands.

We’ve been enjoying snacking on brie and different crackers for the past few weeks. The brie is creamy and not strong. The goat cheese has a nice texture and is mild. They are perfect cheeses for people who aren’t crazy about full bodied raw cheeses.

I have had many other cheeses before, and as far as cheese that is not raw and made with pasteurized milk you can’t beat Ile de France Cheese. However, it doesn’t hold a candle to any raw cheese made with natural unpasteurized milk. But I am a fan of all types of stinky cheeses, the stinkier and stronger, the better.

Ille de France would like to offer 5 lucky readers this cheese package below so they can take the Ile de France cheese challenge too.


To enter, simply leave a comment below stating what your favorite cheese is.

Contest Closed

recipe photo

Yield: Serves 4

Ham Brie and Apple Paninis

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5.00 stars (1 reviews)
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sliced brie
applewood smoked ham deli slices
fresh sliced apple
dijon mustard
olive oil
Focaccia or other sturdy bread


1. Slice Focaccia in half and assemble sandwich. Brush outside of bread with olive oil.

2. Grill in panini press until golden and cheese is melted.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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  28 Responses to “Ham Brie and Apple Paninis”

  1. Tina — October 2, 2011 @ 8:59 am

    Too hard to pick a favorite cheese. I’ve never met a cheese I didn’t like…8-)
    Love to read your blog…thanks for all you shae!

  2. Sally Strong — October 2, 2011 @ 5:36 pm

    I used to work at Hickory Farms in high school, back when they had full retail stores in the malls, complete with sampling and hundreds of cheeses., so I’ve had the luxury of eating a lot of different cheeses! My all time favorite has to be Havarti, followed closely by Gouda and Baby Swiss. Havarti has a lovely delicate flavor, very creamy and melts like a dream. Love using it for grilled sandwiches, or serving it with fruit and it’s widely available. One cheese I absolutely loved, another baby swiss, was Mont St Benoit. I haven’t been able to find it since Hickory Farms closed up their retail stores.

  3. Sharon Manshack — October 2, 2011 @ 9:30 pm

    Brie is my favorite. I love it spread on a toasted baguette then dip that in Balsamic Vinagrette. So good! Add a side of sliced pear or grapes and I’m in Heaven!

  4. squandra — October 2, 2011 @ 11:34 pm

    Goat cheese!

  5. Joost — October 3, 2011 @ 1:43 am

    1) Sometimes you see “Triple cream” describe a brie. That is what I prefer to any cheese available. 2) There is a 15-20 year aged “Edam” cheese that the Dutch simply call “old cheese” which has a harder texture and salty strong flavor. It’s excellent. 3) There is a St. Andre type of brie cheese that is way more intense that people should try if they like strong brie.

  6. Sarah S — October 3, 2011 @ 8:07 am

    I love brie, like rich, indulgent butter. If something could be more indulgent than butter!

  7. Susannah — October 3, 2011 @ 2:02 pm

    I really love Manchego. I think that’s my favorite although a ridiculously creamy Camembert is hard to beat. I’ve also had a marinated roquefort blue that was kind of heavenly but I have a hard time finding that one.

  8. Holly H. — October 3, 2011 @ 3:06 pm

    I love a nice sharp white cheddar . I try not to keep it in the house – it keeps disappearing!

  9. Wenderly — October 3, 2011 @ 3:32 pm

    Those sound perfectly heavenly.

  10. Sam H — October 3, 2011 @ 5:58 pm

    Goat cheese is definitely my favorite! Followed by some smokey gouda.

  11. Coryn — October 3, 2011 @ 10:22 pm

    Favorite cheese? Absolutely a Brillat Savarin. Its like butter and cheese had a glorious baby….which I then ate.

    I have some right now and may try to make a version of this sandwich with it! Mmmm

  12. Tara — October 4, 2011 @ 2:20 am

    I love all kinds of cheese but one of my favorites is swiss cheese..

  13. susitravl — October 4, 2011 @ 9:23 am

    Smoked Gouda is great – especially on pizza!

  14. Leann Lindeman — October 4, 2011 @ 11:18 am

    We love cheese in this house!! Hard to say which is our fav… It is a toss up between extra sharp cheddar and flavored goat cheese

  15. Julien — October 5, 2011 @ 2:09 am

    Well, If I had to pick a favorite, I would say I have quite a soft spot for Pont-l’Évêque. I guess that would also b a hint about my past adventures.

  16. Stacy — October 5, 2011 @ 7:04 am

    I love a good Roquefort, the stink never gets old!

  17. Lethea — October 5, 2011 @ 5:49 pm

    I love a good Camembert=)

  18. Tickled Red — October 9, 2011 @ 12:38 am

    Oh nice! I could use these for a midnight snack right about now 😀 Hmmm…my favorite cheese, Irish Cheddar.

  19. Jill Thompson — October 10, 2011 @ 5:56 pm

    I love all cheeses except for American. Brie is my favorite. Love it toasted on Triscuits. This recipe sounds yummy! Thanks!

  20. Kristen — October 11, 2011 @ 11:24 am

    Port Salut! It’s creamy without being bland and goes with everything.

  21. AmandaD — October 13, 2011 @ 12:28 pm

    I love Brie–especially Brie in pastry tarts with apples or pears and some brown sugar, nuts and a bit of butter on top—SO decadent! Really though, I can find a happy place for any cheese–stinky, mild, strong, crumbly, creamy–you name the cheese, I love it! That Brillat Savarin sounds amazing!

  22. Nacole — October 13, 2011 @ 10:50 pm

    I love cheese fondue…with any cheese. I also love brie with fruit.

  23. Alina — October 17, 2011 @ 10:22 am

    Simply love gruyere cheese. But, seriously, any kind of cheese is diving!

  24. Sean Conn — October 17, 2011 @ 10:23 am

    Cheese….I can’t pick just one, but if I truly had to, I think I’d go with Havarti. YUM!

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