Sunday, November 8, 2009

Panini Bacon Chocolate Sandwich Recipe

One of my favorite places to order Chocolate -
gourmet Chocolate - is Vosges Chocolate.
They have the best (in my opinion) Chocolate and the most unique.
Have you ever had pancakes and the syrup get on the bacon?
The taste is wonderful.
That is why when Vosges came out with their Bacon Chocolate Bar,
I had to try it and I LOVE it.
I have tried this recipe and it is amazing - so I am sharing it with you.

Milk or Dark Bacon Bar Panini

Yields One Sandwich

Equipment needed:

*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!

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