Grilled cheese panini on sourdough

Grilled Cheese Panini on Crisp Sourdough


  • 2 Tbsp. Butter
  • 2 Slices Wisconsin Fontiago Cheese
  • 2 Rounds Pancetta
  • 5 Sprigs Watercress
  • 1/2 each Red Bell peppers, Roasted
  1. Slice the Bread into 1" thick slices. 2 Slices of Sourdough Bread - Butter one side of each slice of bread.

  2. Slice the pancetta thin and bake in the oven until crisp. You can even grill it for added flavor. Set aside.

  3. Roast the pepper over a direct flame to char the skin until blackened. Peel and reserve.

  4. With the butter on the outside, add the ingredients to the sandwich.

  5. Top with the other slice of bread.

  6. Place in a nanini maker to cook or you can cook in a saute pan on low heat over the stove.

  • 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
  1. Melt the butter in a small sauce pot.

  2. Add the flour and cook over low heat untilthe flout turns white in color.

  3. Add the milk and season with the salt and pepper.

  4. Bring the mixture to a boil and remove from the heat.

  5. Stir in the gorgonzola cheese and the tarragon.

  6. Keep warm and serve immediately.
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