Everyone said, “she’ll never use it – it’s heavy. It’s bulky. It takes up too much space. She’ll get bored with it. It will just collect dust. I’d put money on it.” Any guesses?
No, it’s not my treadmill. Although I’m certain everyone thought that about it, too! No, no. It’s my panini maker! (And I’m proud to say, my treadmill gets a workout at least 5 days a week. And the panini maker, at least once a week.) My panini maker gets used so often that it has its own permanent spot on the counter. Yes, it’s counter-worthy.
I think this sandwich speaks for itself, but just in case you missed the love affair this country was having with bacon jam back in January of 2011 – I’m going to tell you…um, it’s not weird. It’s not gross. It’s so completely the opposite of that.
You need to make it. Stat.
And then you need to make these sandwiches. Stat.
…and you might want to double the ingredients, because you’ll want another sandwich the next day. Probably the minute you wake up. Trust me.
Bacon Jam Panini with Fontina and Spinach
Makes 4 sandwiches
Prep time: 10 minutes
Cook time: 5 minutes
• 8 slices thick crusty bread
• extra virgin olive oil
• 3/4 cup bacon jam
• handful of fresh baby spinach
• 1 cup shredded fontina cheese
If you just made the bacon jam, you’re good to go. If you made it earlier and it’s been in the fridge, then place it in the microwave for 10 seconds to soften slightly.
Heat a panini press (or heavy nonstick frying pan or stovetop griddle.)
Evenly distribute the spinach leaves and shredded cheese on 4 slices of bread; spread the bacon jam on the other 4 slices. Put the halves together. Lightly brush the outside of the sandwich (top and bottom) with olive oil.
Place on the panini press; close lid and cook for about 3 minutes until the bread is toasted and the cheese is melted. (If you’re using a frying pan or griddle, place a heavy plate on top of the sandwich, cook for 2-3 minutes, then flip and cook for another 30 seconds.)
Serve right away and be carried off to a magical place :D