6 ounces cheddar such as cabot or shelburne farms extra-sharp
6 ounces comté cheese
0.3 cup dijon mustard
6 servings kosher salt and pepper black freshly ground
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
Preheat the oven to 400 degrees F. 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 into 1-inch pieces.
Meanwhile, combine the mayonnaise, mustard, parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon 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 of 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.
