212. BACON and GORGONZOLA PANINO

makes 1


½ baguette, split horizontally
2 teaspoons extra virgin olive oil, plus more for pan
coarse salt and freshly ground black pepper
1 oz. gorgonzola
3 slices cooked bacon
1 cup baby spinach

Heat a grill pan over medium-low to medium heat until almost smoking. Lightly brush cut sides of bread with the oil. Season with salt and pepper. Layer remaining ingredients on one piece of bread. Top with remaining bread.

Lightly brush pan with oil. Place panino on pan; cover with a cast-iron or other heavy skillet weighted with soup cans. Gently press straight down. Grill, undisturbed, until browned and crisp on the bottom, 3 to 4 minutes. With a spatula, flip panino. Grill until crisp and browned on the other side, 3 to 4 minutes more. Serve not.


courtesy of: Martha Stewart Living Annual Recipes 2005. New York: Martha Stewart Living Omnimedia, Inc., 2004, p. 99.