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Ingredients:
1/2 cup butter, at room temperature
3 Tbsp. pure maple syrup
4 frozen waffles, thawed
4 slices of white cheddar cheese
1 apple or pear
4 slices of bacon, preferably peppered, cooked
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Instructions:
For Maple Butter, combine butter and maple syrup in the medium bowl and beat with mixer until smooth and fluffy. Transfer to a 6 oz. ramekin or small bowl. If not using immediately, cover and chill until ready to use. (Any leftover butter can be stored, covered in refrigerator for up to 2 weeks. allow to come to room temperature before using.
Spread one side of each waffle with some maple butter. Top buttered side of two waffles with one slice of cheese each. If desired, peel & slice apple or pear thinly. Divide fruit slices between each waffle and top with cheese. Top each with two slices of cooked bacon. Top with another slice of cheese. Place a second waffle , buttered side down, on each stacked waffle.
Melt about 1 Tbsp of maple butter in a skillet over medium heat. Place Panini in pan. Weight with a heavy skillet. Cooke 1 to 2 minutes or until waffles are toasted. Turn panini over and cook 1-2 minutes or until waffles are toasted and cheese is melted. Serve Immediately.
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