Bacon, Pear and Gruyère Panini
About this Recipe
Bacon, pears, brown sugar, mushrooms and Gruyere all melted on brioche bread make a delicious lunch or brunch option.
Bacon, Pear and Gruyère Panini
Directions
- Pre-heat panini grill to 350 degrees.
- In a large saute pan over medium-high heat, cook bacon until crispy, about 3 minutes.
- Drain cooked bacon on a few paper towels and reserve about a tablespoon of fat.
- In the same pan, add pears and cook over low heat for 2 minutes.
- Flip the pears, add the brown sugar and cook for another 2 minutes.
- Reserve the cooked pears. In a separate saute pan, melt the butter and add the mushrooms.
- Cook for 3-5 minutes over high heat.
- Remove from heat, add arugula.
- Wilt slightly, season with sea salt and pepper.
Ingredients
- 20 slices Heritage Ovens® Bun(s), Brioche, cut into 3/4-inch slices
- 1 Tbsp. Nature's Best Dairy® Butter
- 1/4 pound Peak Fresh Produce® Arugula
- 2 cups Peak Fresh Produce® Mushroom(s), Crimini, sliced
- 5 whole pear(s), peeled and thinly sliced
- 1/2 pound Ridgecrest® Bacon, Applewood Slice(s)
- to taste salt and pepper
- 1/4 cup sugar, dark brown
- 8 oz. West Creek® Cheese, Gruyère