Bacon and Veggie Panini

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SERVINGS
4
PREP TIME
15
MIN
COOK TIME
20
MIN
TOTAL TIME
35
MIN
DIFFICULTY
Medium
  • 8 slices of Farmer John bacon
  • 1 1/2 Tbsp. butter or olive oil
  • 1 minced shallot (onion or garlic works too)
  • 8 oz. sliced baby Portobello mushrooms
  • 1 cup cherry or grape tomatoes
  • 2 cups chopped kale; stems removed
  • Salt to taste
  • 2 avocados
  • 8 pieces thick, sturdy wheat bread
  • Melty white cheese like Provolone or Mozzarella
  1. Heat the butter in a large skillet over medium high heat. Add the shallots; sauté until translucent. Add the mushrooms and sauté until browned lightly on the outside. Add the tomatoes and kale; sauté until wilted and warmed through. Remove from heat and season with salt.
  2. Adjust oven rack to upper-middle position and set oven to broil the Farmer John bacon slices. Once cooked place the slices aside to cool before placing onto the sandwich.
  3. Mash the avocado in a bowl with a fork. Spread some avocado on the surface of each piece of bread. Assemble the sandwiches by carefully arranging the vegetables on the bread with the cooked Farmer John bacon on top.
  4. Add the cheese on top of the veggies and bacon if you want, cover with another slice of bread, and place on a preheated panini press. When the bread is browned on the outside, remove from heat. If you did not cut the tomatoes, be careful as they might burst when you bite into them and they will be hot!
Recipe Inspiration: Pinch of Yum