Steak, Bacon, and Gruyere Paninis
Category:Recipes for paninis This panini is the ultimate sandwich with grilled sliced ribeye, smoky and salty bacon, and creamy, nutty, Gruyere cheese.
Source and licence
"Steak, Bacon, and Gruyere Paninis" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Steak,_Bacon,_and_Gruyere_Paninis, revision 4519278), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Steak,_Bacon,_and_Gruyere_Paninis&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4519278
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 ea. (12–16 ounces / 400–500 grams) beef ribeye steaks
- Salt
- Freshly-ground black pepper
- White bread, sliced ½ inch thick
- Extra-virgin olive oil
- Shredded Gruyere cheese
- Several slices cooked bacon
Method
- Brush steaks with extra-virgin olive oil. Sprinkle liberally with salt and freshly ground black pepper.
- Grill steaks, covered, over medium high heat, turning often, until your desired "doneness" is achieved (145°F for medium rare, 155°F for medium well, and 165°F for toast).
- Remove and let rest 10 minutes. Slice thinly across the grain on a bias. Set aside.
- Brush both sides of bread with extra-virgin olive oil. Layer some shredded cheese on the bottom, then 4 strips steak, then some bacon, some more cheese, then one more slice bread. Repeat until all meat is used up.
- Heat a grill pan over medium-high heat for 4–5 minutes. Add sandwiches and cook until browned on both sides and cheese is melted. Serve warm.