Amazing. Simply amazing! The most time consuming step is caramelizing the onions, about 30 minutes there, but well worth the wait. In that time you can cook up your bacon and get all of the other ingredients ready. The combination of flavors just explodes and the creamy Brie (a mild creamy cheese) melts beautifully melding all the goodness together. Try it, you won’t be sorry. Serves 2, easily adapts for more.
4 slices good sourdough
12 oz jar roasted red pepper, drained and patted dry on paper towel
4 large slices bacon
4 oz Brie cheese (I bought a 1/2 pound wedge and sliced 4 pieces off)
2 TBS pesto
2 large onions, peeled and sliced thin
1 TBS olive oil
1 TBS butter
1 TBS fresh thyme or rosemary (or 1 tsp. dried)
2 large garlic cloves, peeled and smashed
S & P
Directions: In large skillet over medium low heat melt butter and olive oil. Add onions, garlic and herbs, season with salt and pepper. Stir to combine and cook over low heat until onions have softened and caramelized, about 30 minutes. Stir occasionally.
Meanwhile, cook bacon until brown and crisp, drain on paper towel lined plate and set aside. When onions are done, heat large grill pan or skillet over medium heat. Butter one side of sourdough, add 1/2 TBS pesto to other side of bread and layer red pepper, bacon, onions and slices of Brie cheese, place in skillet. Top with 2nd slice of bread spread with pesto on one side and butter on the other. Repeat for remaining panini. Place heavy bottomed skillet on top of panini’s and press down to flatten bread slightly, leave pan on top of bread until golden brown on one side, about 3-5 minutes. Flip and repeat. If you have a panini press then follow manufacturer’s instructions.
Remove from heat and cut in half. Serve immediately and settle into delicious bliss.