“Tom the Troll’s Panini”

(a.k.a. Pig & Curd on Bread {a.k.a. Brie & Bacon Panini})

  • 2 tablespoons small capers, drained well
  • 1 tablespoon mayonnaisetomthetrollspanini
  • 2 teaspoons Dijon mustard
  • 2 teaspoons prepared horseradish
  • 4 slices sourdough or multi-grain bread, about ½” thick, 4″ by 5″
  • 7-8 ounces Brie, Camembert, or Limburger cheese, cut into ¼” slices (use the rind as well)
  • A large red onion, cut 4 slices from the center, ¼” slices
  • 6 slices good quality bacon, cooked until crispy (precooked variety is okay)
  • 3-4 tablespoons soft salted butter, or spreadable margarine

Combine the first four ingredients in a small bowl and set aside. Lay one slice of bread on a cutting board and layer it with half the cheese, two slices of onion, and three strips of bacon. Spread half of the mustard mixture on another slice of bread and place this side down on top of the bacon. Press down all over the sandwich. Spread the top with about a tablespoon of butter. Repeat with the remaining ingredients. Heat a griddle to medium-hot.

Carefully place each sandwich on hot griddle, butter side down, and press down all over with your hands or a spatula. Now butter the tops of each. When golden brown (2-3 minutes should do), carefully flip each over. Press down all over again and fry the other side until it is golden brown, another 2-3 minutes. Cut in half and serve. Cover and refrigerate leftovers. Serves 2-4.

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“Bill the Troll’s Stinkier Panini”

(a.k.a. Want Stinkier Sandwich {a.k.a. Bleu & Bacon Panini})

For this one, everything is the same with these exceptions:

  • Use any kind of rye or pumpernickel for the breadbillthetrollsstinkierpanini

For the cheese, use:

  • 2 ounces any sort of Bleu cheese—such as Gorgonzola (rather mild), Stilton, Bleu, or Roquefort (rather strong)—it just depends on your taste—crumbled
  • 3 ounces light cream cheese (Neufchâtel), softened

Mash the two cheeses together and spread equally on two slices of bread. Proceed with the directions in the preceding recipe. If you use pumpernickel, you will have to pay close attention to it, since it’s already dark brown; you’ll want it toasted but not burned. Cover and refrigerate leftovers. Serves 2-4.