The Art of the Sandwich!

I don’t know about you all, but I grew up on sandwiches.  My dad was so good about getting plenty of lunch meat, and now that I think about it, maybe it’s an Italian thing because all of my aunts and uncles always had meats and cheeses around.  Never-the-less I love fresh deli meats and cheeses, and I can remember when I was little trying to make the biggest sandwich on earth and putting everything but the kitchen sink on it.  Now that I am a bit older, and have a little more culinary knowledge, it’s so fun to take these sandwiches to the next level.  Making a homemade muffaletta, or a 4 grilled cheese panini with homemade tomato bisque, it’s awesome to get creative with sandwiches.  For one they are easy to make and can be made very quickly and they’re sandwiches, even when they’re bad they’re good!  So the next time you are visiting the deli department, be sure to pick up some fresh meats and cheeses, then stroll to the bakery for some fresh bread, and last but not least stop over at the condiments isle for some olives, pepperoncinis, whatever, but hook that sandwich up!  Below you will find a recipe that I highly recommend making and I will hook you up with the Tomato Bisque recipe that pairs perfectly with this, just as soon as tomatoes come in season.  Don’t forget to catch up with me at facebook.com/chefbillyparisi and at twitter.com/chefbillyparisi.

4 Cheese and Bacon Grilled Panini

  • 1 loaf of Focaccia sliced in half
  • 4 tablespoons of olive oil
  • 1 tablespoon of roasted garlic
  • 4 to 6 slices of crispy bacon
  • 2 ounces of thinly sliced Buffalo Mozzarella
  • 1 ounce of thinly sliced Provolone cheese
  • 1/4 cup of shredded or shaved Asiago cheese
  • 1/4 cup of shredded or shaved Parmesan Cheese

Serves 2

Procedures:

  1. In a large saute pan on medium high heat with 4 tablespoons of olive oil, whisk in the roasted garlic and place each slice of bread slice side down in the pan and cook for 1 to 2 minutes or golden brown.
  2. Once brown, flip over and generously spread all of the cheeses on one slice of the caramelized bread, top off with bacon and place the other slice caramelized side down over the cheese and bacon and toast in the pan on each side for 1 to 2 minutes or golden brown on each side.

 

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