Mo's Bacon Bar Panini Recipe
Use your left hemisphere to follow the easy recipe and treat yourself to a Bacon and Chocolate panino. Then, step to the right of your left hemisphere to taste and feel the aromas, textures and flavors. This savory recipe combines our popular Mo's® Bacon Chocolate Bar with fresh bacon and Italian county bread slathered with a special butter from Isigny Ste Mere that contains coarse grains of grey sea salt.
Prep Time: 1 Min | Cook Time: 5 Mins
- Equipment needed: Panini press or waffle iron or clothes iron and cast iron plan (see tips below)
- 2 Italian country bread slices about 4-5 inches wide and ½ inch thick
- 2 Tbsp Sea Salted butter (suggest the great French brand, Isigny Ste Mere, or make your own by mixing ½ tsp Maldon salt and 2 tbsp of a fabulous butter)
- 2 squares of Vosges Milk Bacon Bar or Dark Bacon Bar
- Pinch of Maldon salt
- 2 strips of crispy bacon (optional)
Katrina's Inspiration"If you have been following my blog, Peace, Love & Chocolate, you know I have been on a panini and bacon + chocolate kick. Finally, I combine them both. At our Vosges® Degustation Soirees we really play up the savory element of the bacon in the paninis 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!"
- 1. Spread butter on all sides of the bread.
- 2. Place bacon bar squares on one piece of bread, followed by strips of bacon if you are using them and a sprinkle of salt.
- 3. Place other piece of buttered bread on top and press with Panini press until golden brown.
- Yields: 1 Panino
- 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 a overly soft bread not a good quality sign either and it won't have the rigidity. I suggest a crusty ciabatta or italian peasant bread.
- Use organic or home grown where possible.
Featured ProductMo's® Milk Chocolate Bacon Bar
A Vosges® favorite! 3 oz. candy bar made with hickory smoked uncured bacon, Alderwood smoked salt, and 41% cacao deep milk chocolate... Learn More »