RCI-SW.001.0011.001
Steak, Bacon, and Gruyere Paninis
This panini is the ultimate manly sandwich with grilled sliced ribeye, smoky and salty bacon, and cr
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (6-8 ounce) beef ribeye steaks2 unit
- Salt and freshly ground black pepper1 unit
- White bread1 unitsliced (1/2 inch thick)
- Extra-virgin olive oil1 unit
- Shredded Gruyere cheese1 unit
- Several slices cooked bacon1 unit
Method
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 (140 degrees for medium rare, 155 for medium well, and 165 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.