Peach, Bacon, and Smoked Mozzarella Panini

By • August 11, 2014 0 Comments

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Author Notes: Sweet summer peaches, crispy bacon, and smoked mozzarella cheese pressed between two slices of sourdough bread. Riley Wofford

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Serves 4

  • 6 slices thick-cut bacon
  • 8 (1/2-inch thick) slices sourdough bread
  • 3 ounces smoked mozzarella cheese, shredded
  • 2 ripe peaches, pitted and cut into 1/4-inch wedges
  • 1 cup baby spinach leaves
  1. Place a large skillet over medium-high heat. Add the bacon and cook for about 6 minutes, until golden and crispy on both sides. Drain on paper towels.
  2. Preheat a Panini press. Place four slices of bread on a clean work surface and layer the mozzarella cheese, peaches, bacon, and spinach over the bread. Place the remaining bread slices on top. Grill the sandwiches for about 5 minutes, until the bread is toasted and the cheese is melted. Transfer the sandwiches to a cutting board. Cut each sandwich in half and serve.

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