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Steak, Bacon, and Gruyere Paninis
This panini is the ultimate sandwich with grilled sliced ribeye, smoky and salty bacon, and creamy, nutty, Gruyere cheese.
Ingredients
- beef ribeye steaks, 12–16 ounces / 400–500 grams2
- salt
- black pepper, freshly ground
- white bread, sliced 1/2 inch thick
- extra-virgin olive oil
- Gruyere cheese, shredded
- bacon, several slices, cookedslice
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Brush steaks with extra-virgin olive oil. Sprinkle liberally with salt and freshly ground black pepper.
Grill steaks, covered, over medium high heat, turning often, until your desired "doneness" is achieved (145°F for medium rare, 155°F for medium well, and 165°F for toast).
Remove and let rest 10 minutes. Slice thinly across the grain on a bias. Set aside.
Brush both sides of bread with extra-virgin olive oil. Layer some shredded cheese on the bottom, then 4 strips steak, then some bacon, some more cheese, then one more slice bread. Repeat until all meat is used up.
Heat a grill pan over medium-high heat for 4–5 minutes. Add sandwiches and cook until browned on both sides and cheese is melted. Serve warm.