Author Notes
Sweet summer peaches, crispy bacon, and smoked mozzarella cheese pressed between two slices of sourdough bread. —Riley Wofford
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Ingredients
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6
slices thick-cut bacon
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8
(1/2-inch thick) slices sourdough bread
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3 ounces
smoked mozzarella cheese, shredded
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2
ripe peaches, pitted and cut into 1/4-inch wedges
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1 cup
baby spinach leaves
Directions
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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.
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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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