This Ham Apple Brie Panini is a great lunch choice for any season of the year. It’s a satisfying combination of savory ham, crisp apple, and gooey brie grilled between buttery bread.
A good panini knows how to hit that sweet spot between comfort food and café-style elegance, and this Ham Apple Brie Panini does exactly that. It layers the creamy richness of brie, the saltiness of deli ham, and the crisp sweetness of fresh apple for a sandwich that feels both refined and satisfyingly familiar.
I’ve always enjoyed combining savory and sweet in recipes. In this one, a rich brie melts along savory ham, while a sweet apple adds just the right amount of crunch and brightness. It’s a simple idea, but one that works almost every time.
This is the sort of recipe I like to make when I want something warm, quick, and just a little special. It’s definitely great for lunch, but I’ve also served it as a light supper, and even sliced it into little triangles for an appetizer. It’s dependable, delicious, and always well-received.
Recipe Snapshot
Cuisine: American
Cooking Method: Panini Press (or waffle maker or indoor grill)
Total Time: 15 Minutes
Servings: 4
Primary Ingredient(s): Sandwich bread, cheese (brie), ham, apple, Dijon mustard, butter
Skill Level: Easy
What You’ll Like About This Recipe
- Combines savory ham, tart apple, creamy brie, and tangy Dijon for a balanced flavor.
- Ready in about 15 minutes, great for busy days or a quick lunch.
- Uses pantry and fridge staples you probably already have on hand.
- Versatile enough to serve as a snack, a meal, or party fare.
Ingredient Notes
This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Dijon mustard – Sharp, tangy Dijon mustard really balances the richness of the brie and the saltiness of the ham. It’s blended with softened butter to make a flavorful spread that’s used on both sides of the bread. My favorite brand is Maille Dijon.
- Softened butter – Mixing the butter with the Dijon makes the bread golden and crisp without being overly greasy. Let it soften at room temperature for easy spreading. If you’re in a real hurry, a quick 5 to 8 seconds in the microwave can help, but watch it like a hawk, or it will melt.
- Granny Smith apple – Granny Smiths are tart but sweet and firm, so they hold up nicely when heated.
- Brie cheese – This soft cheese melts like a dream. It’s rich, buttery, and slightly earthy. By the way, there’s no need to remove the rind as it’s entirely edible.
- Deli ham – I like a thinly sliced deli ham with a little smoky flavor. A classic Black Forest or honey ham works well.
- Sandwich bread – Go for a sturdy loaf that can hold up under the fillings. I prefer sourdough or a country white loaf with a good crust. Avoid thin, soft sandwich breads, which can get soggy.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Ham Apple Brie Panini
- In a small bowl, mix the Dijon mustard and softened butter until they come together smoothly.
- Spread the mixture on one side of each slice of bread.
- On one slice, layer the ham, brie, and apple over the buttered side. Try to spread the ingredients evenly.
- Place the second slice of bread on top with the buttered side facing the filling.
- Lightly spread a little more of the mustard-butter mix on the top outside of the sandwich.
- Set the sandwich, buttered side down, on a hot panini press or in a skillet warmed over medium-high heat.
- While it starts cooking, spread a bit of the remaining mustard-butter on the top side.
- Close the panini press and cook until the bread is golden and the cheese has melted. If you’re using a skillet, flip the sandwich and press it gently with a lid or spatula until both sides are crisp and browned.
- Let the sandwich sit for a minute or two before cutting so the cheese has a chance to settle.
No Panini Press? No Problem!
Altough there are numerous brands of panini presses available to purchase, you really don’t need anything fancy to make a great panini at home. In fact, Southern home cooks have been pressing sandwiches long before countertop grills came along. Here are a few tried-and-true methods that work well.
- Cast Iron Skillet on Cast Iron Skillet
This is my personal favorite. Use one cast iron skillet to cook the sandwich and another, slightly smaller skillet to press it down. If the top skillet feels too light, set a can or two of vegetables inside for extra weight. - Heavy Skillet with a Foil-Wrapped Brick
Wrap a clean brick or a heavy heatproof item in aluminum foil. Place it directly on top of the sandwich in your skillet. The weight gives you that same pressed effect you’d get from a panini grill. - Grill Pan with a Lid
If you own a stovetop grill pan, you’re in luck. Press the sandwich on the ridges, then use a flat bottomed pan to press it down as it cooks. This will give you those signature grill lines and melty insides without needing extra gear.
Whatever method you choose, the key is consistent, gentle pressure and medium heat. You want the bread to be golden and crisp on the outside, and the inside warm and melty, not scorched.
Recipe Tips
- If you let the brie sit out for a few minutes, it’ll slice and melt more easily.
- For an extra crispy crust, you can brush the outside of the bread with olive oil instead of the mustard-butter mix.
- A thin layer of jam, like apricot or cranberry, adds a lovely sweet-savory balance.
- Sharp cheddar or creamy goat cheese can substitute for the brie if you prefer.
How to Make (or Prep) Ahead
You can assemble the sandwich up to 4 hours ahead and keep it wrapped in the fridge. Let it come to room temperature before grilling so the brie melts properly.
How to Store / Reheat
Keep leftovers in an airtight container in the fridge for up to 2 days. To reheat, use a skillet or panini press. Reheating in the microwave is not recommended.
More Sandwich Recipes You’ll Like
Questions About Ham Apple and Brie Panini
Sure, use whatever you like. Camembert is very similar to brie, but sharp cheddar or mild Gouda also work well.
Granny Smith is my choice because it keeps its texture, and I like its tartness. Honeycrisp and Pink Lady also work if you want something a slightly sweeter.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
-
Mix together the Dijon mustard and butter.
3 tablespoons Dijon mustard, 3 tablespoons softened butter
-
Spread one slide of each slice of bread with the mustard-butter mixture.
8 slices sandwich bread
-
Arrange the ham, brie and apple slices on the buttered side of one slice of bread.
8 slices deli ham, 12 slices brie, 1 Granny Smith apple
-
Place the second slice of bread, buttered side to the inside on top of the sandwich.
-
Spread the outside very lightly with some of the remaining mustard-butter mixture.
-
Place the buttered side of the sandwich onto the Panini grill. You can also use a frying pan heated to medium-high heat in place of a Panini grill.
-
Lightly butter the remaining side of the sandwich with mustard-butter.
-
Close the grill and cook according to your grill instructions.
-
Allow to cool slightly before serving.
- Let the brie sit at room temperature for better melting when grilled.
- No panini press? Use a hot skillet with a second pan or a foil-wrapped brick to press the sandwich as it cooks.
Serving 1sandwich | Calories 657kcal | Carbohydrates 32g | Protein 35g | Fat 43g | Saturated Fat 24g | Polyunsaturated Fat 3g | Monounsaturated Fat 14g | Trans Fat 0.4g | Cholesterol 141mg | Sodium 1557mg | Potassium 414mg | Fiber 3g | Sugar 8g | Vitamin A 793IU | Vitamin C 2mg | Calcium 276mg | Iron 3mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on July 12, 2011. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
