More Than Just Grilled Cheese

If you read our last post showcasing an easy homemade tomato soup,  you were probably already thinking about making a nice grilled cheese sandwich to go with it. A couple of years ago, I began to get fancy with my grilled cheese in the hopes of breaking up the monotony of the same 'ol sami. First I tried using better bread like the Panera Three Cheese Loaf or sourdough. Then I experimented with cheeses - gouda, havarti, smoked provolone. Next thing you know, it evolved into paninis as I added a spread like pesto or hummus, and meat like bacon or sliced turkey breast. Of course, I had to buy a panini maker to make it official! It was worth the purchase to create really beautiful sandwiches, not to mention, it makes 4 at once, speeding up the process. 

I've made an array of sandwiches  but my newest one has been the best. This recipe is not ground-breaking by any means.  However, this simple dinner idea just makes "soup and sandwich" night at our house a little more sophisticated. 

The technique required is minimal, but quality ingredients make all the difference. 

Guacamole Panini
(makes 4 sandwiches)

1 loaf 3-Cheese Bread or Sourdough - fresh from a bakery, sliced 3/8" to 1/2" thick
8 thin slices of cheese, provolone or pepper jack
1 tomato, thinly sliced
1 cup or more pre-made guacamole (or one recipe for our guacamole)
4 Tbsp. butter
1/2 lb. bacon, cooked* (optional)

Lightly butter outside of two slices.  Spread guacamole on one side, layer 2 cheese slices on the other side, then place tomatoes on top. I cut everything just right so it doesn't ooze over the edge. Since not everyone has a panini maker, I did this using a regular frying pan. Heat pan to medium-low.  This allows the cheese to melt before the bread browns too much. Brown both sides, then remove and place on cutting board. Let rest 2-3 minutes, slice in half. 

Feel free to use the cheese of your choice.  However, if using a harder cheese (like gouda), let it come to room temperature before cooking, otherwise it will not melt enough for that gooey texture. 

*If you're adding bacon, put it between the cheese and tomato.  Also, if you've never baked bacon, give it a try.  Put a cooling rack (one with a grid pattern like this one) on a cookie sheet that has been covered in aluminum foil.  Lay bacon on the rack, place in a 400 degree oven for 20 minutes (for thin to medium thickness bacon). No residual grease smell, no messy stovetop, and it's all cooked evenly.  For an extra treat, brush a sweet BBQ sauce on the bacon 1/2 way through cooking - makes for a great BLTS. 







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