Grilled Cheese Panini on Crisp Sourdough
Ingredients:
- 2 Tbsp. Butter
- 2 Slices Wisconsin Fontiago Cheese
- 2 Rounds Pancetta
- 5 Sprigs Watercress
- 1/2 each Red Bell peppers, Roasted
- Slice the Bread into 1" thick slices. 2 Slices of Sourdough Bread - Butter one side of each slice of bread.
- Slice the pancetta thin and bake in the oven until crisp. You can even grill it for added flavor. Set aside.
- Roast the pepper over a direct flame to char the skin until blackened. Peel and reserve.
- With the butter on the outside, add the ingredients to the sandwich.
- Top with the other slice of bread.
- Place in a nanini maker to cook or you can cook in a saute pan on low heat over the stove.
Ingredients:
- 2 Tbsp. Butter
- 2 Tbsp. All Purpose Flour
- 1/2 cup Milk
- Kosher Salt
- Black Pepper
- 1/4 tsp. Tarragon, Fresh
- 1/4 cup Wisconsin Gorgonzola Cheese
- Melt the butter in a small sauce pot.
- Add the flour and cook over low heat untilthe flout turns white in color.
- Add the milk and season with the salt and pepper.
- Bring the mixture to a boil and remove from the heat.
- Stir in the gorgonzola cheese and the tarragon.
- Keep warm and serve immediately.