You wouldn't expect to see panini in Paris, but they're as common as croissants in some areas and street corners. While doing some photoresearch for my latest blog, Dogs of Paris, (check it out!) I got a craving for the filled baguettes and savory sandwiches and decided to go home and make one of my own. I started out by tossing sliced nectarine in cane sugar, salt, and pepper, then caramelizing it in rendered bacon fat. Deglazed the pan with a little Riesling, and smashed the whole thing between two pieces of Polaine's famous brown bread and a few slices of Cousteron cheese. Nom.
Roasted nectarine and bacon panini
Ingredients (serves 2)
Four slices of brown bread
Two tablespoons of butter with sea salt crystals
Three ounces of Cousteron or other soft cheese, sliced or shredded
1/3 lb of chopped bacon
1 nectarine, sliced
1/2 teaspoon of cane or brown sugar
1/4 cup of Riesling or other white wine
Salt and pepper to taste
1. Spread the butter on the bread and sprinkle cheese on each slice. In a medium-sized saucepan, start frying the bacon over a low heat, rendering the fat out and crisping it. Sprinkle the nectarine with sugar, salt, and pepper, and let sit for five minutes.
3. Spoon the toppings onto the bread and sandwich together, grilling until outside is toasted and cheese is melted. Serve warm with sauce on the side for dipping.
Riesling won't know what hit it! And neither will you.
yo dog, I read you called the panino a panini but I ain't mad.
ReplyDeleteI'm requesting an FG&J before you leave.