Messy Grilled Cheese Sandwiches with Bacon
recipe slightly adapted from Williams-Sonoma
8 ounces center cut bacon
6 tablespoons (¾ stick) unsalted butter, at room temperature
6 tablespoons (¾ stick) unsalted butter, at room temperature
6 tablespoons coarsely chopped fresh flat-leaf parsley
12 slices sourdough bread, sliced ¾ inch thick
1 pound aged cheddar cheese, shredded
Preheat oven to 400°F. Lay the bacon in a single layer on a foil lined baking sheet. Bake for 15 to 20 minutes until the bacon is crispy. Remove from the oven and drain on a layer of paper towels. Wait until the bacon cools then crumble with your hands.
Preheat an electric panini press according to the manufacturer's instructions.
In a small bowl, stir together the butter and parsley. In another small bowl, combine the shredded cheese and crumbled bacon. Spread one side of each bread slice with the parsley butter. Lay 6 slices, buttered side down, on a clean work surface and top with the cheese and bacon mixture, dividing evenly. Add the remaining bread slices, buttered side up to form sandwiches.
Working in batches, place the sandwiches on the preheated panini press, cover and cook until the bread is golden brown and the cheese is melted, 3 to 4 minutes.
Preheat an electric panini press according to the manufacturer's instructions.
In a small bowl, stir together the butter and parsley. In another small bowl, combine the shredded cheese and crumbled bacon. Spread one side of each bread slice with the parsley butter. Lay 6 slices, buttered side down, on a clean work surface and top with the cheese and bacon mixture, dividing evenly. Add the remaining bread slices, buttered side up to form sandwiches.
Working in batches, place the sandwiches on the preheated panini press, cover and cook until the bread is golden brown and the cheese is melted, 3 to 4 minutes.
