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Slice tomato into approximately 1/4 inch thick slices. Make aioli by mixing together pesto and mayonnaise, and spread a hearty layer on each piece of sourdough. Don't be shy! Add a good amount of mozzerella, followed by tomato, bacon, and arugula. Cook on a panini press until cheese is melted and you have some nice golden brown grill marks.

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Pre-heat a panini maker or stovetop grill pan. Spread some of the basil mayonnaise on one side of the spinach tortillas. Top with the Fontina cheese, covering the entire tortilla. Place some spinach on one half of each tortilla and then top with 2 or 3 slices of tomato.

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Preheat panini press. Lay four slices of bread on a counter, begin to slather one tablespoon garlic and sun-dried tomato spread on one side of the bread. Then layer with 3 slices of bacon each, a handful of arugula/spinach, roma tomato, thinly sliced, and lastly fresh mozzarella. Place the bread on top and then cook on panini press for 5-7.

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1) Preheat a grill pan over medium high heat, cook the thin pancetta for about a minute on each side, remove to a plate. 2) Reduce the heat to medium. Lay the bread on your work surface and smear 1 tsp of pesto on each slice. 4) Top one slice of the bread with about 2 Tbsp of the mozzarella, then stack on to a couple tomato slices, the cooked.

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4. Ham, Apple and Swiss Panini. Bright, juicy, and just the right amount of sweet, adding fruit to your panini can really elevate the flavor. Here crisp apple nestles alongside shredded ham and gooey swiss cheese in a soft and crispy toasted panini. That creamy, tangy taste is enhanced with a mayo and mustard sauce.

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10 mins. COOK. 20 mins. Butter outside of each slice of bread. Place 3 slices of bread, butter side down on panini pan. Top each with 1 slice of bacon, 3 basil leaves, 2 slices of mozzarella cheese. Sprinkle each with parmesan cheese, chopped sundried tomatoes then top with 2 slices of tomatoes. Top with bread slice, butter side up.

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Place bread on same skillet or griddle and toast in bacon fat over medium-low heat, swirling occasionally, until evenly browned on first side. Flip and brown second side. Lay toasted bread on a work surface and spread mayonnaise on both top faces. Divide lettuce evenly between both pieces of bread.

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STEP 1. First make the avocado mayo: Mash avocado with lime juice. Add in mayonnaise and mix until smooth. STEP 2. To assemble wrap, spread ¼ of the avocado mayo on the lower half of each wrap.

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Heat oven to 400F. Cut the top ~1/2-inch off the garlic bulb. Drizzle with olive oil, sprinkle with salt, and wrap in a double layer of foil. Bake for an hour. Allow to cool enough to handle. To make the Roasted Garlic Aioli, squeeze the roasted garlic cloves out into a bowl. Add the mayo, lemon zest, pinch kosher salt, and honey.

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Directions: Buy Diazepam Online Review Bake the bacon slices in a 400-degree oven for 20-30 minutes on a cooling rack ontop of a baking sheet. While the bacon is baking, spread the bread with mayo. Top the bread with the bacon. Load it up, this is a dinner sandwich.

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Layer chicken slices, Swiss cheese, lettuce, tomato, and bacon, in that order, over 2 slices of bread. Place the remaining 2 bread slices on the top, mayonnaise side down. Heat a panini press over medium-high heat and coat with cooking spray. Place sandwiches inside. Cook until heated through and the cheese starts to melt, 5 to 7 minutes.

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Heat panini press or griddle on the stovetop. Combine avocado, lime juice, mayonnaise and salt and pepper. Spread 1/2 avocado mixture on one slice of bread. Top with 2 strips bacon, 1 slice tomato, lettuce leaf, slice of cheddar cheese and final piece of bread. Smear bread with 1 tablespoon butter and place on hot panini grill.

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Tear or cut the bacon pieces in half. Layer 6 half slices of bacon in two layers on two of the four mayo-ed toasts, alternating the direction of each layer. Top with 1 or 2 slices of tomato, and several layers of lettuce. Top with the two other slices of toast. Slice the sandwich in half and serve with potato chips.

BLT w/Swiss Panini

Italian BLT Panini with Pesto Mayo. In a small bowl, stir together the mayo and pesto. Cover with cling wrap and refrigerate. Preheat the oven to 450°. Line a cookie sheet with foil and place the pancetta directly on the foil, making sure not to overlap the slices. Place in the oven and cook until the slices crisp up like bacon, about 15 minutes.

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*BLT and Cheese Panini* Makes 2 Printable Recipe Delicious BLT Panini Sandwiches with an added twist. A delicious cheese rarebit spread on the bottom and toasted before adding the bacon and tomato. Scrummy! 2 fresh ciabata panini rolls, split in half through the middle 2 TBS cream cheese 2 TBS good quality mayonnaise