California BLT Mini-Panini Recipe

A BLT (Bacon, Lettuce & Tomato) is a true American classic. Paying homage to my home state, this California-style BLT panini recipe draws upon the classic flavor trio, plus adds a little Golden State flair with avocado and sourdough bread. Another little twist: these round-shaped “mini-panini” are inspired by the circular shape of pancetta, tomatoes and goat cheese.

1 serving (2 mini-panini)

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?)