Cookbook:Steak, Bacon, and Gruyere Paninis

Cookbook | Ingredients | Recipes

This panini is the ultimate sandwich with grilled sliced ribeye, smoky and salty bacon, and creamy, nutty, Gruyere cheese.

Ingredients

• 2 ea. (12–16 ounces / 400–500 grams) beef ribeye steaks
• Salt
• Freshly-ground black pepper
• White bread, sliced ½ inch thick
• Extra-virgin olive oil
• Shredded Gruyere cheese
• Several slices cooked bacon

Procedure

1. Brush steaks with extra-virgin olive oil. Sprinkle liberally with salt and freshly ground black pepper.
2. Grill steaks, covered, over medium high heat, turning often, until your desired "doneness" is achieved (145°F for medium rare, 155°F for medium well, and 165°F for toast).
3. Remove and let rest 10 minutes. Slice thinly across the grain on a bias. Set aside.
4. Brush both sides of bread with extra-virgin olive oil. Layer some shredded cheese on the bottom, then 4 strips steak, then some bacon, some more cheese, then one more slice bread. Repeat until all meat is used up.
5. Heat a grill pan over medium high heat 4–5 minutes. Add sandwiches and cook until browned on both sides and cheese is melted. Serve warm.