By Tracey
Peach, Bacon and Fontina Paninis
barely adapted from Iowa Girl Eats
(Note: Obviously if you have a panini press, you can use it. I don’t, and find a grill pan and a heavy skillet work just as well and those are the instructions I’m including below.)
Ingredients:
- 6 slices bacon
- 3 tablespoons honey
- 2 tablespoons yellow mustard
- 8 3/4-inch slices sourdough bread
- 5 oz fontina cheese, sliced
- 2 ripe peaches, cut into 1/2-inch slices
- extra virgin olive oil
Directions:
Set a large skillet over medium heat. Add the bacon and cook, flipping at least once, until crisp. Transfer to a paper towel-lined plate and let the bacon cool slightly, then break each slice into two equal pieces.
Set a grill pan over medium-high heat. Stir the honey and yellow mustard together in a small bowl.
Spread the slices of bread on your work surface. Distribute the cheese evenly among all eight slices. Lay 1 1/2 slices of bacon on each of four pieces of the bread, then distribute the peach slices among the remaining four slices of bread. Drizzle the honey mustard sauce over the peaches. Assemble the sandwiches, combining one bacon topped slice with a peach topped slice. Drizzle some olive oil on the top and bottom of each sandwich, brushing to cover the bread.
Place two sandwiches on the preheated pan. Top with a large skillet and place one or two heavy cans in the pan to weigh it down. Cook the sandwiches until golden brown on the first side, then flip to the second size, replacing the skillet and cans. Continue cooking until golden brown on the second side (the cooking process went quickly for me – maybe 3 minutes total). Repeat to cook remaining sandwiches.
Makes 4 sandwiches.
