makes two
2 tablespoons butter, softened
4 slices sourdough bread
4 teaspoons fig preserves
8 slices colby cheese
4 thick slices applewood smoked bacon, crisply cooked
Spread butter over 1 side of each slice bread; turn
bread over onto sheet of waxed paper or cutting board. Spread preserves
thinly over each slice of bread. Place 4 slices cheese over 2 slices of
the bread. Layer with bacon and remaining cheese. Close sandwiches with
remaining bread.
Cook in preheated panini maker or well-greased waffle iron 3 to 4 minutes or until golden brown and cheese is melted.
bacon recipe source: Sargento®, One Persnickety Place, Plymouth, WI 53073; ION Television (@iontv)
Showing posts with label panini. Show all posts
Showing posts with label panini. Show all posts
Saturday, October 24, 2015
Wednesday, January 07, 2015
3530. BACON CHEDDAR RAISIN TOAST PANINI
serves two
4 slices raisin bread
butter
4 slices white cheddar cheese
6 slices cooked bacon
Preheat panini grill. Butter one side of each piece of raisin bread. Keeping the buttered side of bread on the outside, layer the inside with cheese, 3 slices bacon, and cheese again. Grill until the cheese is melted and bread is crisp and browned. Serve immediately.
bacon recipe source: Quick & Dirty Kitchen (@QDKitchen), August 25, 2013; Panini and Other Great Grilled Sandwiches: Recipes for the Original Anytime and Anywhere Meal by Dwayne Ridgaway
4 slices raisin bread
butter
4 slices white cheddar cheese
6 slices cooked bacon
Preheat panini grill. Butter one side of each piece of raisin bread. Keeping the buttered side of bread on the outside, layer the inside with cheese, 3 slices bacon, and cheese again. Grill until the cheese is melted and bread is crisp and browned. Serve immediately.
bacon recipe source: Quick & Dirty Kitchen (@QDKitchen), August 25, 2013; Panini and Other Great Grilled Sandwiches: Recipes for the Original Anytime and Anywhere Meal by Dwayne Ridgaway
Monday, January 21, 2013
2814. BACON, CHEDDAR and GRILLED TOMATO PANINI
serves four
4 roma tomatoes, halved lengthwise, pulp and seeds removed
olive oil
coarse sea salt
freshly ground black pepper
8 basil leaves, thinly sliced
2 tablespoons unsalted butter, melted
8 slices sourdough bread
8 slices bacon, fully cooked
4 oz. sharp cheddar cheese, thinly sliced
Preheat the panini grill to high heat. Ensure the grill is on a slight tilt (not completely flat) and be sure to attach your drip tray.
Brush the cut side of the tomatoes with olive oil. Season with salt and pepper. Place the tomatoes, cut side down, onto the panini grill. Lower the top grate to just above the tomatoes without touching them. Grill tomatoes for 10-12 minutes until the outer skins are wrinkly and the tomatoes are soft. Check the tomatoes often, as some may cook faster than others. Remove the tomatoes from the grill and sprinkle with basil.
Brush melted butter onto the outer sides of each slice of bread. For each sandwich, layer two slices of bacon, two grilled tomatoes and 1/4 of the cheese in between two slices of bread (buttered side out). Grill the panini for 5-7 minutes until the cheese is melted and the bread is toasted. Serve immediately and enjoy!
bacon recipe courtesy of: Kathy Strahs, Panini Happy, January 20, 2009
4 roma tomatoes, halved lengthwise, pulp and seeds removed
olive oil
coarse sea salt
freshly ground black pepper
8 basil leaves, thinly sliced
2 tablespoons unsalted butter, melted
8 slices sourdough bread
8 slices bacon, fully cooked
4 oz. sharp cheddar cheese, thinly sliced
Preheat the panini grill to high heat. Ensure the grill is on a slight tilt (not completely flat) and be sure to attach your drip tray.
Brush the cut side of the tomatoes with olive oil. Season with salt and pepper. Place the tomatoes, cut side down, onto the panini grill. Lower the top grate to just above the tomatoes without touching them. Grill tomatoes for 10-12 minutes until the outer skins are wrinkly and the tomatoes are soft. Check the tomatoes often, as some may cook faster than others. Remove the tomatoes from the grill and sprinkle with basil.
Brush melted butter onto the outer sides of each slice of bread. For each sandwich, layer two slices of bacon, two grilled tomatoes and 1/4 of the cheese in between two slices of bread (buttered side out). Grill the panini for 5-7 minutes until the cheese is melted and the bread is toasted. Serve immediately and enjoy!
bacon recipe courtesy of: Kathy Strahs, Panini Happy, January 20, 2009
Friday, November 02, 2012
2734. GRILLED CHICKEN, BACON and SMOKED GOUDA PANINI with PESTO MAYONNAISE
makes four panini sandwiches
2 grilled (or otherwise cooked) chicken breasts, sliced
4 slices bacon
1/2 cup mayonnaise
2 tablespoons homemade or high-quality store-bought pesto
4 ciabatta rolls
2 ounces smoked gouda
2 medium tomatoes, sliced
16 large fresh spinach leaves
Preheat a panini press or a grill pan set over medium-high heat. If using a grill pan, wash and cover a brick in aluminum foil. This can be placed on top of the sandwich to mimic a panini press.
In a large skillet, cook bacon until crispy. Drain on a piece of paper towel. In a medium bowl, stir together mayonnaise and pesto. Cut ciabatta rolls in half horizontally. Spread about 2 tablespoons of the pesto mayo on the cut sides of each roll. Lay about 4 slices of chicken on each ciabatta roll and top with a strip of that crispy bacon.
Top each sandwich with 2 to 3 slices of smoked gouda, 2 slices of tomato and 4 large leaves of fresh spinach. Close the sandwich and place in a preheated panini maker or grill pan. Cook until the bread is toasted and the cheese is starting to melt. Cut in half and serve immediately.
bacon recipe courtesy of: Dara Michalski, Cookin' Canuck, April 23, 2010
2 grilled (or otherwise cooked) chicken breasts, sliced
4 slices bacon
1/2 cup mayonnaise
2 tablespoons homemade or high-quality store-bought pesto
4 ciabatta rolls
2 ounces smoked gouda
2 medium tomatoes, sliced
16 large fresh spinach leaves
Preheat a panini press or a grill pan set over medium-high heat. If using a grill pan, wash and cover a brick in aluminum foil. This can be placed on top of the sandwich to mimic a panini press.
In a large skillet, cook bacon until crispy. Drain on a piece of paper towel. In a medium bowl, stir together mayonnaise and pesto. Cut ciabatta rolls in half horizontally. Spread about 2 tablespoons of the pesto mayo on the cut sides of each roll. Lay about 4 slices of chicken on each ciabatta roll and top with a strip of that crispy bacon.
Top each sandwich with 2 to 3 slices of smoked gouda, 2 slices of tomato and 4 large leaves of fresh spinach. Close the sandwich and place in a preheated panini maker or grill pan. Cook until the bread is toasted and the cheese is starting to melt. Cut in half and serve immediately.
bacon recipe courtesy of: Dara Michalski, Cookin' Canuck, April 23, 2010
Tuesday, August 28, 2012
2668. GRILLED PIMIENTO CHEESE with BACON and PICKLES
serves four
8 slices sourdough bread, 1/2-inch thick/1 cm thick slices
1/4 cup butter or margarine, softened
1 cup pimiento cheese
1 1/2 cups small dill pickles
8 slices cooked bacon
Brush one side of each bread slice with butter. Place on a work surface, buttered side down. Top 4 bread slices equally with pimiento cheese, pickles and bacon. Cover with remaining bread slices, buttered side up, and press together gently.
Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.
8 slices sourdough bread, 1/2-inch thick/1 cm thick slices
1/4 cup butter or margarine, softened
1 cup pimiento cheese
1 1/2 cups small dill pickles
8 slices cooked bacon
Brush one side of each bread slice with butter. Place on a work surface, buttered side down. Top 4 bread slices equally with pimiento cheese, pickles and bacon. Cover with remaining bread slices, buttered side up, and press together gently.
Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.
bacon recipe courtesy of/excerpted from: 150 Best Grilled Cheese
Sandwiches by
Alison Lewis © 2012 Robert Rose Inc. www.robertrose.ca. All rights reserved: May not be reprinted without publisher permission.
Monday, January 02, 2012
2429. BACON and EDAM PANINI
30 grams butter
1 brown onion, very thinly sliced
1 sprig thyme
2 rashers bacon, rind removed
olive oil
2 thick slices sourdough
4 slices Edam cheese
Heat a small frying pan over medium heat. Add butter and once melted, add onion and thyme, season with salt and pepper and sauté for 6-7 minutes stirring often or until caramelised.
Heat a char-grill pan over high heat until hot. Add bacon, cook for 3-4 minutes turning once or twice or until beginning to crisp. Remove to a plate. Reduce heat to medium-low. Brush one side each slice bread with oil.
Add one slice of sourdough, oil side down to pan, top with caramelized onion, two slices cheese and bacon then remaining two slices cheese and sandwich with remaining slice of bread, oil side up.
Place a small plate on top of panini, weigh down with something heavy. Cook 2-3 minutes until golden. Turn and cook a further 2-3 minutes or until cheese is melted and bread golden. Slice panini in half and serve.
bacon recipe courtesy of: Shane Delia, for Ready Steady Cook, June 8, 2009
1 brown onion, very thinly sliced
1 sprig thyme
2 rashers bacon, rind removed
olive oil
2 thick slices sourdough
4 slices Edam cheese
Heat a small frying pan over medium heat. Add butter and once melted, add onion and thyme, season with salt and pepper and sauté for 6-7 minutes stirring often or until caramelised.
Heat a char-grill pan over high heat until hot. Add bacon, cook for 3-4 minutes turning once or twice or until beginning to crisp. Remove to a plate. Reduce heat to medium-low. Brush one side each slice bread with oil.
Add one slice of sourdough, oil side down to pan, top with caramelized onion, two slices cheese and bacon then remaining two slices cheese and sandwich with remaining slice of bread, oil side up.
Place a small plate on top of panini, weigh down with something heavy. Cook 2-3 minutes until golden. Turn and cook a further 2-3 minutes or until cheese is melted and bread golden. Slice panini in half and serve.
bacon recipe courtesy of: Shane Delia, for Ready Steady Cook, June 8, 2009
Friday, November 25, 2011
2391. PEACHES and BACON PANINI
serves two
1-2 large yellow peaches, pitted and sliced
4 slices bacon, fully cooked
fresh mozzarella, thinly sliced
french baguette, sliced crosswise into 5″ sections OR ciabatta rolls
Preheat the panini grill to medium-high heat (375°F). For each sandwich: Halve the bread lengthwise. In between the halves, layer on the cheese, two slices of bacon and as many peaches as will fit neatly inside the bread. Grill 4-5 minutes until the cheese is melted and the bread is toasted. Serve immediately.
bacon recipe courtesy of: Kathy Strahs, Panini Happy, July 12, 2009
1-2 large yellow peaches, pitted and sliced
4 slices bacon, fully cooked
fresh mozzarella, thinly sliced
french baguette, sliced crosswise into 5″ sections OR ciabatta rolls
Preheat the panini grill to medium-high heat (375°F). For each sandwich: Halve the bread lengthwise. In between the halves, layer on the cheese, two slices of bacon and as many peaches as will fit neatly inside the bread. Grill 4-5 minutes until the cheese is melted and the bread is toasted. Serve immediately.
bacon recipe courtesy of: Kathy Strahs, Panini Happy, July 12, 2009
Wednesday, October 12, 2011
2347. CHOCOLATE PEANUT BUTTER BACON PANINI
makes 6 little paninis
For caramelized bananas:
3 nearly ripe bananas, sliced on the bias
3 tablespoons butter, divided
1/3 cup brown sugar
1/4 teaspoon cinnamon
pinch of salt
For sandwiches:
12 slices French bread
36 slices banana
12 slices cooked bacon
6 tablespoons peanut butter
9 Tagalong Girl Scout cookies -- 6 whole, 3 chopped in half (or a handful of chocolate chips)
To make caramelized bananas: Melt 2 tablespoons butter in a large frying pan over medium-high heat. When foam subsides, add bananas, arranging them so that as many bananas as possible are lying flat on the pan. Allow to cook undisturbed for 2 minutes, or until bananas begin to brown. Flip bananas and sprinkle with brown sugar, cinnamon, salt, and remaining butter. Cook for an additional minute or two, stirring to coat the bananas with the butter-sugar mixture. Remove from heat and set aside to cool.
To compose sandwiches: Spread 6 slices of French bread with peanut butter. Press one and one half of the cookies (or a few chocolate chips) into each slice. Add bacon, along with about 3 slices of banana. Top with remaining slices of French bread.
Grill sandwiches on a hot griddle or in a panini press until chocolate melts and panini are slightly browned.
Serve at once.
bacon recipe courtesy of: Burp! Recipes, Milwaukee, Wisconsin, April 22, 2010
For caramelized bananas:
3 nearly ripe bananas, sliced on the bias
3 tablespoons butter, divided
1/3 cup brown sugar
1/4 teaspoon cinnamon
pinch of salt
For sandwiches:
12 slices French bread
36 slices banana
12 slices cooked bacon
6 tablespoons peanut butter
9 Tagalong Girl Scout cookies -- 6 whole, 3 chopped in half (or a handful of chocolate chips)
To make caramelized bananas: Melt 2 tablespoons butter in a large frying pan over medium-high heat. When foam subsides, add bananas, arranging them so that as many bananas as possible are lying flat on the pan. Allow to cook undisturbed for 2 minutes, or until bananas begin to brown. Flip bananas and sprinkle with brown sugar, cinnamon, salt, and remaining butter. Cook for an additional minute or two, stirring to coat the bananas with the butter-sugar mixture. Remove from heat and set aside to cool.
To compose sandwiches: Spread 6 slices of French bread with peanut butter. Press one and one half of the cookies (or a few chocolate chips) into each slice. Add bacon, along with about 3 slices of banana. Top with remaining slices of French bread.
Grill sandwiches on a hot griddle or in a panini press until chocolate melts and panini are slightly browned.
Serve at once.
bacon recipe courtesy of: Burp! Recipes, Milwaukee, Wisconsin, April 22, 2010
Monday, May 16, 2011
2199. BACON, APPLE and CHEDDAR BREAKFAST PANINI
serves two
2 cinnamon raisin English muffins, split in half lengthwise
8 apple slices
4 slices thick cut bacon, precooked
2 slices sharp cheddar cheese
Preheat panini grill to medium-high heat (375 degrees). Arrange a layer of apple slices inside the bottom halves of the English muffin. Top with 2 slices of bacon and 1 slice of cheese on each and close the panini with the top muffin halves. Grill for 5-7 minutes until the cheese is melted. Serve immediately and enjoy!
bacon recipe courtesy of: Sandie, Inn Cuisine, September 23, 2008 | from Kathy, Panini Happy
2 cinnamon raisin English muffins, split in half lengthwise
8 apple slices
4 slices thick cut bacon, precooked
2 slices sharp cheddar cheese
Preheat panini grill to medium-high heat (375 degrees). Arrange a layer of apple slices inside the bottom halves of the English muffin. Top with 2 slices of bacon and 1 slice of cheese on each and close the panini with the top muffin halves. Grill for 5-7 minutes until the cheese is melted. Serve immediately and enjoy!
bacon recipe courtesy of: Sandie, Inn Cuisine, September 23, 2008 | from Kathy, Panini Happy
Saturday, April 16, 2011
2169. TURKEY, BACON and BRIE PANINI with APRICOT AIOLI
makes four sandwiches
1 can (13.8 oz) refrigerated classic pizza crust
8 slices uncooked bacon
1/4 cup mayonnaise or salad dressing
1/4 cup apricot preserves
6 oz thinly sliced roast turkey breast (from deli)
4 to 5 oz Brie cheese, cut into 4 slices
parsley sprigs, if desired
Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 to 12 minutes or until light golden brown. Cool 5 minutes. Meanwhile, in 10-inch skillet, cook bacon over medium heat, turning once, until crisp. Remove bacon from skillet; drain on paper towels. In small bowl, make apricot aioli by stirring mayonnaise and preserves until well mixed. Set aside. Cut pizza crust in half crosswise to make 2 rectangles. Remove rectangles from pan; spread half of the apricot aioli evenly over each rectangle. Top 1 rectangle evenly with turkey, bacon and cheese. Add other rectangle, aioli side down. Cut large sandwich in half crosswise; cut each in half diagonally to make 4 sandwiches. Heat 12-inch skillet over medium heat until hot. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 4 minutes on each side or until cheese is melted and bread is golden brown. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 sandwiches. Garnish with parsley sprigs.
bacon recipe courtesy of: Kim Frantz, Denver, Colorado, Pillsbury Bake-Off® Contest 43, 2008
1 can (13.8 oz) refrigerated classic pizza crust
8 slices uncooked bacon
1/4 cup mayonnaise or salad dressing
1/4 cup apricot preserves
6 oz thinly sliced roast turkey breast (from deli)
4 to 5 oz Brie cheese, cut into 4 slices
parsley sprigs, if desired
Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 to 12 minutes or until light golden brown. Cool 5 minutes. Meanwhile, in 10-inch skillet, cook bacon over medium heat, turning once, until crisp. Remove bacon from skillet; drain on paper towels. In small bowl, make apricot aioli by stirring mayonnaise and preserves until well mixed. Set aside. Cut pizza crust in half crosswise to make 2 rectangles. Remove rectangles from pan; spread half of the apricot aioli evenly over each rectangle. Top 1 rectangle evenly with turkey, bacon and cheese. Add other rectangle, aioli side down. Cut large sandwich in half crosswise; cut each in half diagonally to make 4 sandwiches. Heat 12-inch skillet over medium heat until hot. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 4 minutes on each side or until cheese is melted and bread is golden brown. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 sandwiches. Garnish with parsley sprigs.
bacon recipe courtesy of: Kim Frantz, Denver, Colorado, Pillsbury Bake-Off® Contest 43, 2008
Thursday, March 17, 2011
2139. BACON, ROASTED TOMATO and PROVOLONE PANINI
1 pint grape or cherry tomatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
1/2 cup mayonnaise
1/4 cup prepared pesto
12 slices bacon
4 slices provolone cheese
8 slices 12-grain or other hearty bread
Preheat oven to 450 degrees. In a medium bowl toss the tomatoes with olive oil, balsamic vinegar, salt and pepper. Line a baking sheet with foil and pour the tomatoes onto it. Place in preheated oven and cook for 10 to 12 minutes or until the tomato skins burst. Remove from oven and gently mash with a potato masher.
Meanwhile, cook bacon in a large skillet until crisp; drain on paper towels. Combine mayonnaise and pesto in a small bowl; set aside.
To assemble sandwiches, spread each slice of bread with the pesto mayonnaise. Top 4 slices with a piece of cheese, three slices of bacon, a quarter of the roasted tomatoes, and another slice of bread.
Cook on a panini press until bread is slightly browned and crisp.
bacon recipe courtesy of: Cassie, Cassie Craves, October 15, 2010
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
1/2 cup mayonnaise
1/4 cup prepared pesto
12 slices bacon
4 slices provolone cheese
8 slices 12-grain or other hearty bread
Preheat oven to 450 degrees. In a medium bowl toss the tomatoes with olive oil, balsamic vinegar, salt and pepper. Line a baking sheet with foil and pour the tomatoes onto it. Place in preheated oven and cook for 10 to 12 minutes or until the tomato skins burst. Remove from oven and gently mash with a potato masher.
Meanwhile, cook bacon in a large skillet until crisp; drain on paper towels. Combine mayonnaise and pesto in a small bowl; set aside.
To assemble sandwiches, spread each slice of bread with the pesto mayonnaise. Top 4 slices with a piece of cheese, three slices of bacon, a quarter of the roasted tomatoes, and another slice of bread.
Cook on a panini press until bread is slightly browned and crisp.
bacon recipe courtesy of: Cassie, Cassie Craves, October 15, 2010
Tuesday, October 12, 2010
1983. APPLE-JACK BACON and TURKEY PANINI with HONEY-HERB AIOLI
serves four
12 oz. hickory-smoked turkey breast, thinly sliced
4 oz. colby jack cheese, thinly sliced
8 slices bacon, cooked
3 tablespoons unsalted butter (divided use)
2 cups yellow onion, thinly sliced
1 cup Granny Smith apple, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup mayonnaise
2 teaspoons honey
2 teaspoons fresh sage, finely choppped
8 slices wheat bread
Melt 1 tbsp. butter into large non-stick skillet over medium heat. Add onions, apples, salt and pepper. Cook 10-12 min. until golden brown. Set aside. Mix together in small bowl mayonnaise, honey and sage. Set aside. Lay 4 slices of bread down and spread honey-herb aioli equally on bread. Top the bread with the turkey breast. (Equally divided.)
Top with apples, onions, and colby jack cheese. Place 2 slices bacon on each sandwich. Top with remaining bread slice. Place in skillet 1 tbsp. butter and brown on each side until bread is crisp and cheese is melted. Cut diagonally and serve.
bacon recipe courtesy of: Kretschmar Deli, John Morrell Consumer Affairs, P.O. Box 405020, Cincinnati, Ohio 45240-5020
12 oz. hickory-smoked turkey breast, thinly sliced
4 oz. colby jack cheese, thinly sliced
8 slices bacon, cooked
3 tablespoons unsalted butter (divided use)
2 cups yellow onion, thinly sliced
1 cup Granny Smith apple, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup mayonnaise
2 teaspoons honey
2 teaspoons fresh sage, finely choppped
8 slices wheat bread
Melt 1 tbsp. butter into large non-stick skillet over medium heat. Add onions, apples, salt and pepper. Cook 10-12 min. until golden brown. Set aside. Mix together in small bowl mayonnaise, honey and sage. Set aside. Lay 4 slices of bread down and spread honey-herb aioli equally on bread. Top the bread with the turkey breast. (Equally divided.)
Top with apples, onions, and colby jack cheese. Place 2 slices bacon on each sandwich. Top with remaining bread slice. Place in skillet 1 tbsp. butter and brown on each side until bread is crisp and cheese is melted. Cut diagonally and serve.
bacon recipe courtesy of: Kretschmar Deli, John Morrell Consumer Affairs, P.O. Box 405020, Cincinnati, Ohio 45240-5020
Friday, July 16, 2010
1894. ELK BACKSTRAP PANINI with SMOKED GOUDA, BACON and TOMATO
sliced elk backstrap or sirloin
4 slices of your favorite bread
sliced tomato
smoked gouda cheese
4 slices cooked bacon
1 tablespoon butter
Heat cast iron grill pan on medium-high heat. Butter both sides of your bread and place one side down on pan. Bread will be quick to cook – when browned, turn to other side and add sliced elk meat, bacon, tomato and cheese to one side of sandwich.
Add the other side of bread to the top of sandwich and push down gently with a spatula to heat meat and melt cheese. Turn sandwich to the other side to continue cooking being sure to press down gently for grill marks.
Remove sandwich from heat and enjoy.
bacon recipe courtesy of: Kristy Crabtree, Nevada Foodies, P.O. Box 50998, Sparks, Nevada 89436, May 15, 2010
4 slices of your favorite bread
sliced tomato
smoked gouda cheese
4 slices cooked bacon
1 tablespoon butter
Heat cast iron grill pan on medium-high heat. Butter both sides of your bread and place one side down on pan. Bread will be quick to cook – when browned, turn to other side and add sliced elk meat, bacon, tomato and cheese to one side of sandwich.
Add the other side of bread to the top of sandwich and push down gently with a spatula to heat meat and melt cheese. Turn sandwich to the other side to continue cooking being sure to press down gently for grill marks.
Remove sandwich from heat and enjoy.
bacon recipe courtesy of: Kristy Crabtree, Nevada Foodies, P.O. Box 50998, Sparks, Nevada 89436, May 15, 2010
Monday, April 13, 2009
1435. BACON TUNA MELT PANINI
serves two
1 6-ounce can albacore tuna in water, drained
1/2 rib celery, minced
1-2 tablespoons mayonnaise, plus more for spreading on bread
Salt and pepper to taste
4 slices country-style bread (I used a homemade batard)
4 slices fully cooked bacon
1 tomato, sliced thinly
2-4 slices mozzarella cheese (cheddar or swiss would also be nice)
Preheat the panini grill to 375 degrees. In a small bowl, combine albacore, celery, mayonnaise salt and pepper to make tuna salad. Spread a thin layer of mayonnaise on each slice of bread. Assemble each sandwich with bacon, tuna salad, tomatoes and cheese between two slices of bread. Grill panini for 6-7 minutes (if you’re using sliced bread, you might want to brush a little melted butter or olive oil on the outside for extra crispness and flavor) until the cheese is melted and bread is toasted. Serve immediately and enjoy!
bacon recipe courtesy of: "Panini" Kathy, Panini Happy, San Diego, California
1 6-ounce can albacore tuna in water, drained
1/2 rib celery, minced
1-2 tablespoons mayonnaise, plus more for spreading on bread
Salt and pepper to taste
4 slices country-style bread (I used a homemade batard)
4 slices fully cooked bacon
1 tomato, sliced thinly
2-4 slices mozzarella cheese (cheddar or swiss would also be nice)
Preheat the panini grill to 375 degrees. In a small bowl, combine albacore, celery, mayonnaise salt and pepper to make tuna salad. Spread a thin layer of mayonnaise on each slice of bread. Assemble each sandwich with bacon, tuna salad, tomatoes and cheese between two slices of bread. Grill panini for 6-7 minutes (if you’re using sliced bread, you might want to brush a little melted butter or olive oil on the outside for extra crispness and flavor) until the cheese is melted and bread is toasted. Serve immediately and enjoy!
bacon recipe courtesy of: "Panini" Kathy, Panini Happy, San Diego, California
Monday, September 08, 2008
1218. EGG, CHEESE and BACON BISCUIT PANINI
makes 4 servings
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried basil
1 package large refrigerated dough biscuits (i.e., Pillsbury Grands)
4 slices fully-cooked bacon, cut in half cross-wise
4 slices mild cheddar cheese
Prepare the refrigerated dough biscuits according to the package instructions. Set aside to cool. To prepare the omelet, heat oven to 400 degrees. Whisk together eggs, milk, salt, pepper and basil. Spray an oven-proof 8″ saute pan with cooking spray and cook egg mixture over medium heat until the bottom of the omelet is done. Transfer pan tot he oven and bake another 5 minutes until the top is set. Invert the omelet onto a cutting board and, with a knife, divide it into four equal sections. Heat the panini grill to 350 degrees.
To assemble the sandwiches, slice 4 of the baked biscuits in half lengthwise. Starting from the bottom of the sandwich, layer the bottom half of the biscuit, a section of omelet, 2 half-slices of bacon, a slice of cheese and the top half of the biscuit. Grill for 3 minutes on a medium-high grill height until the cheese has melted and the biscuits are toasted. Serve hot.
courtesy of: Panini Happy by "Panini" Kathy
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried basil
1 package large refrigerated dough biscuits (i.e., Pillsbury Grands)
4 slices fully-cooked bacon, cut in half cross-wise
4 slices mild cheddar cheese
Prepare the refrigerated dough biscuits according to the package instructions. Set aside to cool. To prepare the omelet, heat oven to 400 degrees. Whisk together eggs, milk, salt, pepper and basil. Spray an oven-proof 8″ saute pan with cooking spray and cook egg mixture over medium heat until the bottom of the omelet is done. Transfer pan tot he oven and bake another 5 minutes until the top is set. Invert the omelet onto a cutting board and, with a knife, divide it into four equal sections. Heat the panini grill to 350 degrees.
To assemble the sandwiches, slice 4 of the baked biscuits in half lengthwise. Starting from the bottom of the sandwich, layer the bottom half of the biscuit, a section of omelet, 2 half-slices of bacon, a slice of cheese and the top half of the biscuit. Grill for 3 minutes on a medium-high grill height until the cheese has melted and the biscuits are toasted. Serve hot.
courtesy of: Panini Happy by "Panini" Kathy
Wednesday, June 18, 2008
1136. BACON, CAESAR and MOZZARELLA PANINI
1 can (13.8 oz) refrigerated classic pizza crust
4 teaspoons basil pesto
¼ cup Caesar dressing (creamy or vinaigrette style)
8 oz water-packed fresh mozzarella cheese, drained and cut into 8 slices, or 8 slices (1 oz each) regular mozzarella cheese
¼ teaspoon freshly ground pepper
12 slices cooked bacon
2 plum (Roma) tomatoes, each cut into 4 slices
8 large fresh basil leaves
¼ cup butter
Heat oven to 375F. Spray large cookie sheet with cooking spray. Unroll pizza crust dough on cookie sheet; press dough into 16x11-inch rectangle, pulling dough gently if necessary. Bake 9 to 16 minutes or until light brown. Cool about 15 minutes or until cool enough to handle. Cut cooled pizza crust in half lengthwise and crosswise to make 4 rectangles. Remove rectangles from cookie sheet; cut each rectangle in half crosswise for a total of 8 squares. On each of 4 crust slices, spread 1 teaspoon pesto; set aside. On each of remaining 4 slices, spread 1 tablespoon Caesar dressing. Place 2 cheese slices on each crust slice with Caesar dressing. Top cheese with pepper, 3 bacon slices, 2 tomato slices and 2 basil leaves. Top with remaining crust slices, pesto sides down. Heat 12-inch skillet or cast-iron skillet over medium heat until hot. Melt 2 tablespoons of the butter in skillet. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 2 minutes on each side or until bread is golden brown and crisp and fillings are heated. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 tablespoons butter and sandwiches.
courtesy of: Carole Strachan, Houston, Texas, Pillsbury Bake-off entrant, 2008 / The Dallas Morning News, March 12, 2008
4 teaspoons basil pesto
¼ cup Caesar dressing (creamy or vinaigrette style)
8 oz water-packed fresh mozzarella cheese, drained and cut into 8 slices, or 8 slices (1 oz each) regular mozzarella cheese
¼ teaspoon freshly ground pepper
12 slices cooked bacon
2 plum (Roma) tomatoes, each cut into 4 slices
8 large fresh basil leaves
¼ cup butter
Heat oven to 375F. Spray large cookie sheet with cooking spray. Unroll pizza crust dough on cookie sheet; press dough into 16x11-inch rectangle, pulling dough gently if necessary. Bake 9 to 16 minutes or until light brown. Cool about 15 minutes or until cool enough to handle. Cut cooled pizza crust in half lengthwise and crosswise to make 4 rectangles. Remove rectangles from cookie sheet; cut each rectangle in half crosswise for a total of 8 squares. On each of 4 crust slices, spread 1 teaspoon pesto; set aside. On each of remaining 4 slices, spread 1 tablespoon Caesar dressing. Place 2 cheese slices on each crust slice with Caesar dressing. Top cheese with pepper, 3 bacon slices, 2 tomato slices and 2 basil leaves. Top with remaining crust slices, pesto sides down. Heat 12-inch skillet or cast-iron skillet over medium heat until hot. Melt 2 tablespoons of the butter in skillet. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 2 minutes on each side or until bread is golden brown and crisp and fillings are heated. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 tablespoons butter and sandwiches.
courtesy of: Carole Strachan, Houston, Texas, Pillsbury Bake-off entrant, 2008 / The Dallas Morning News, March 12, 2008
Friday, January 11, 2008
976. HAM, ROAST PORK, BACON and WHITE CHEDDAR PANINI
yields 4 servings
4 Cuban sub rolls, 8 inches long, split
4 tablespoons Dijon mustard
4 oz. pickled pepperoncini, sliced
4 oz. thin sliced roast pork
12 oz. thin sliced ham
8 slices, sliced Monterey Jack cheese
2 oz. cooked bacon, crumbled
To build each sandwich, spread 1 tablespoon of Dijon mustard on a Cuban roll, top with 1 oz. of peppers, 2 oz. of pork, 2 oz. of sliced ham, 2 slices of cheese and ½ oz. crumbled bacon; grill in a sandwich press until golden brown on the outside and warmed through.
courtesy of: Restaurants & Institutions
4 Cuban sub rolls, 8 inches long, split
4 tablespoons Dijon mustard
4 oz. pickled pepperoncini, sliced
4 oz. thin sliced roast pork
12 oz. thin sliced ham
8 slices, sliced Monterey Jack cheese
2 oz. cooked bacon, crumbled
To build each sandwich, spread 1 tablespoon of Dijon mustard on a Cuban roll, top with 1 oz. of peppers, 2 oz. of pork, 2 oz. of sliced ham, 2 slices of cheese and ½ oz. crumbled bacon; grill in a sandwich press until golden brown on the outside and warmed through.
courtesy of: Restaurants & Institutions
Thursday, April 26, 2007
716. BACON and BRIE CHEESE PANINI with AVOCADO MAYO and YAM FRIES
makes 1 sandwich
For the Mayo:
1 ripe avocado, peeled, chopped
1/4 cup mayonnaise
1/2 tablespoon rice wine vinegar
Pinch cayenne
Salt
Pepper
For the Sandwich:
1 square of focaccia, 4" x 4", split
1 tablespoon melted butter
2 ounces Brie cheese, cut in 4 slices
3 strips applewood-smoked bacon, fried crisp
Thinly-sliced red onion
2 slices tomato
Head lettuce, cut into thin ribbons
For the fries:
1 small yam, peeled and cut in 1/4" x 1/4" strips
Oil for frying
Salt and pepper to taste
Mayo: Place avocado, mayonnaise, vinegar and cayenne in food processor or blender. Puree until smooth. Season to taste with salt and pepper.
Panini: Brush all sides of bread with melted butter. Place 2 slices of cheese on each slice of bread. Add bacon, onions, tomato and lettuce to one side. Place other piece of bread on top, cheese side down. Grill sandwich on hot griddle or skillet until bread is browned on both sides and cheese is melted.
Yam: Heat oil to cover fries in small skillet to 375°F. Fry yams until they are crispy, about 5-7 minutes. Drain, drying with paper towels; season with salt and pepper.
Spoon mayo into small serving dish or ramekin. Slice sandwich in half and place on plate with fries and mayo.
courtesy of: Chef Goose Sorensen / Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717, (608) 836-8820
For the Mayo:
1 ripe avocado, peeled, chopped
1/4 cup mayonnaise
1/2 tablespoon rice wine vinegar
Pinch cayenne
Salt
Pepper
For the Sandwich:
1 square of focaccia, 4" x 4", split
1 tablespoon melted butter
2 ounces Brie cheese, cut in 4 slices
3 strips applewood-smoked bacon, fried crisp
Thinly-sliced red onion
2 slices tomato
Head lettuce, cut into thin ribbons
For the fries:
1 small yam, peeled and cut in 1/4" x 1/4" strips
Oil for frying
Salt and pepper to taste
Mayo: Place avocado, mayonnaise, vinegar and cayenne in food processor or blender. Puree until smooth. Season to taste with salt and pepper.
Panini: Brush all sides of bread with melted butter. Place 2 slices of cheese on each slice of bread. Add bacon, onions, tomato and lettuce to one side. Place other piece of bread on top, cheese side down. Grill sandwich on hot griddle or skillet until bread is browned on both sides and cheese is melted.
Yam: Heat oil to cover fries in small skillet to 375°F. Fry yams until they are crispy, about 5-7 minutes. Drain, drying with paper towels; season with salt and pepper.
Spoon mayo into small serving dish or ramekin. Slice sandwich in half and place on plate with fries and mayo.
courtesy of: Chef Goose Sorensen / Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717, (608) 836-8820
Wednesday, December 07, 2005
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.
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.
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