INGREDIENTS:

4 slices pancetta (or 2 slices thick-cut bacon)
4 slices sourdough bread, sliced 1/2″ thick
4 slices avocado, 1/8″ thick
2 slices goat cheese, 1/4″ thick (or 2 slices swiss cheese)
2 slices tomato, 1/8″ thick, seeds removed
Baby spinach
Cilantro
Mayonnaise
Olive oil

DIRECTIONS:

Preheat panini grill to medium-high heat (375 degrees).

Grill pancetta on the panini grill (lid open) until cooked thoroughly, turning frequently. Carefully clean excess grease off of grill.

While pancetta is grilling, cut 4″-diameter circles out of bread (tip: use a wide-mouthed glass as a guide to trace with a small knife).*

Brush olive oil on one side of each piece of bread. Turn bread slices over, oiled side down. Spread a thin layer of mayonnaise on two bread slices. To each of these bread slices, add 2 slices of pancetta, 1 slice of tomato, 2 slices of avocado and 1 slice of goat cheese. Top each sandwich with the remaining bread slices, oiled side up.

Grill sandwiches 4-5 minutes until golden grill marks appear. Remove from grill and insert baby spinach and cilantro as a bottom layer (tip: turn the sandwich upside down and remove the bottom piece of bread). Enjoy!

* Extra bread can be used to make eggs-in-a-hole or cubed and toasted for croutons.

Panini Pairings (what are these?)

• Fresh Summer Salad - Elle’s New England Kitchen

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This recipe was created and copyrighted by Panini Happy to appear exclusively at http://paninihappyrecipes.blogspot.com/2008/03/california-blt-mini-panini-recipe.html