6 ounces cheddar such as cabot or shelburne farms extra-sharp
6 ounces comté cheese
0.3 cup dijon mustard
1.5 teaspoons kosher salt
1 cup mayonnaise good
0.3 cup parmesan cheese freshly grated
6 tablespoons butter salted at room temperature
1 sourdough bread white sliced
12 slices bacon smoked thick-cut such as nodine's applewood
Equipment
food processor
bowl
frying pan
paper towels
oven
panini press
Directions
Watch how to make this recipe.
Preheat the oven to 400 degrees. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned.
Drain on a plate lined with paper towels and cut in 1-inch pieces.
Meanwhile, combine the mayonnaise, mustard, Parmesan, salt, and pepper in a small bowl.
Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don't neglect the corners!
Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.
Meanwhile, heat an electric panini press. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for 2 minutes.
