Monday, August 23, 2010

make me monday: panini!

No pictures these last couple of days-but here's one from a year ago. My little sweet potato!

We have a nice panini press and don't use it enough. I dusted it off tonight for this DELICIOUS recipe. It is a spin on grilled cheese and is to die for! I cut the recipe in half and have some leftovers. Brian, Harper (and thus Georgia) and I loved it. I followed the recipe exactly, but did use some fresh ciabatta that the store thick-sliced for me. We never eat fatty food at home, but I used all of the cheese and butter this recipe called for. Mmm mmm! This would be great for a party, a Fall football game in the family room, or just a Monday night family dinner. I found it on LOVE IT! Did I mention it was good?



  • Vegetable oil cooking spray
  • 6 ounces pancetta, cut into 1/8-inch-thick slices
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 2 cups (8 ounces) shredded mild Cheddar
  • 1 teaspoon kosher salt
  • 1 tablespoon vegetable or canola oil, plus extra, as needed
  • 2 packed cups coarsely chopped baby spinach
  • 16 (1/3-inch-thick) slices country-style white bread


Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Spray 2 baking sheets with cooking spray. Lay the pancetta in a single layer on the prepared baking sheets and bake until crispy and brown, about 12 to 14 minutes. Drain on paper towels. Cool for 5 minutes and crumble. Set aside.

In a food processor, combine the butter, cheeses, salt, and 1 tablespoon vegetable oil. Blend until smooth, adding extra oil, as needed, until the mixture is spreadable. Add the spinach and pulse until just combined.

Preheat a panini maker. Spread the cheese mixture over 8 slices of bread. Top with the crumbled pancetta. Put the remaining bread slices on top. Grill the sandwiches, 2 at a time, until golden and crispy, about 3 to 4 minutes. Cool for 2 minutes, then cut each sandwich in half and arrange on a platter.

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