Monday, August 22, 2011

Dorm Room Dinner: BLT Panini

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John and I have been hitting up the Brookline Farmer's Market for the past few weeks.  It used to be really hard for me to get there when I got out of work (it closes at dusk) which means the beginning and end of summer it is too late by the time I get home.  But two weeks ago, I got out of work really early and thought it would be a great outing for us.  Not only is there a great variety of organic produce (much more variety, albeit more expensive than Haymarket) but they have an ice cream truck, cheese and meat vendors, and Clear Flour Bakery who brings probably a dozen different types of bread to choose from.

The bread is to die for and anyone who knows me in real life knows my affection for bread (almost as much affection as ice cream).  The first week we had it, I started brainstorming reasons that we NEEDED to buy bread on Thursdays.  I mean, after all, we're only living in this area a few more weeks.  Soon, we'll be too far to stop by; we need to get it while we can!  I had some leftover bacon and a beautiful tomato.  We picked up some lettuce and whole wheat bread at the market.

Dinner was delicious.  We only got a 1/2 loaf which was perfect for 2 sandwiches plus the heel which I nibbled the remainder of the night (I told you, I love bread!).  We might have snuck in a rootbeer float while we were perusing the produce; I'll never tell.  I don't even like rootbeer and I fought John for the last sip.  It was that good.  Nothing rivaled the bread though, and after the success of this panini, I started tucking away other easy paninis and sandwiches!  They will be making appearances on the blog over the next month or so.  They are quick, easy, delicious, and when paired with a big salad, a perfect summer or autumn dinner!
BLT Paninis
Serves:  2
10 slices of bacon
1 large tomato
2 large romaine lettuce leaves
4 slices good quality whole wheat bread
3 tablespoons mayonnaise

In a skillet, cook the bacon over medium-high heat (about 10 minutes), until the bacon is very crispy; drain the grease from the skillet.  Meanwhile, slice the tomato into thin slices.   Also break each of the romaine lettuce leaves into two pieces.  Layer the lettuce leaves over the bread, top with a few slices of tomato, and then place 5 slices of bacon on top of each sandwich.  Spread the mayonnaise over the two remaining slices.    If you have a panini maker, place the sandwiches in the preheated panini maker for about 3 minutes, until warmed throughout.  Serve warm.

Or, without a panini maker, keep the bacon skillet (drained).  Heat over medium-low heat.  Place each sandwich into the skillet and place a smaller skillet on top pressing down hard.  Flip and repeat with the smaller skillet.  The bread should be toasty after about 2 minutes on each side.  Serve warm.

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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