Categories: Sandwiches/Wraps
Ingredients
- 12 slices thick-cut bacon
- 1 cup mayo
- 1/4 cup Dijon
- 1/4 cup grated Parmesan
- Kosher salt and ground pepper
- 12 slices sourdough
- 6 tbsp salted butter, at room temp
- 6 oz aged gruyere
- 6 oz extra-sharp Cheddar
Directions
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Preheat the oven to 400. Arrange the bacon on a backing rack set over a sheet pan in a single layer and roast for 20-30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut into 1-inch pieces.
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Meanwhile, combing the mayo, mustard, Parmesan, 1 1/2 tsp salt and 1/2 tsp pepper in a small bowl. Lay 12 slices bread on a board and spread each one lightly with butter. Flip the slices and spread each one with mayo mixture.
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Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half of the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce-side down.
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Meanwhile, heat an electric panini press. When the press is hot, cook the sandwiches for 3-5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for 2 minutes. Cut in half and serve warm.