Milk or Dark Bacon Bar Panini
Yields One Sandwich
*Panini press or waffle iron or clothes iron and cast iron pan (see tips below),
*2 Italian country bread slices about 4-5 inches wide and 1/2 inch thick,
*2 tbsp Sea salted butter,
*2 squares Vosges‘ Mo’s Milk or Dark Bacon Bar,
*2 strips of crispy bacon (optional), I love the thick sliced,
*Spread butter on all sides of the bread.
*Place bacon bar squares on one piece of bread,
followed by strips of bacon if you are using them and a sprinkle of salt.
*Place other piece of buttered bread on top and press with Panini press until golden brown.
Tips: Make sure your bread doesn’t have many gaping holes or your fillings may seep through and burn.
If you don’t have a Panini press substitute with a waffle iron as you see I did in the photos.
Or try a cast iron skillet hold with a clothes iron on top – quite the contraption I assure you.
Make sure the bread you use isn’t overly crusty or it may cut your mouth a bit when pressed.
At the same time don’t choose an overly soft bread not a good quality kind either and it won’t have the rigidity.
I suggest a crusty ciabatta or italian peasant bread.
We really play up the savory element of the bacon in this panini by adding a wonderful slice of gruyere cheese, a piece of sizzling bacon, a dollop of whole grain mustard and spear each panino with a cherry tomato and a gherkin.
Try this alternative as a fun hors d’oeuvre!