Our lives are super busy.
For me, I have deadlines, church, ball games for nieces and nephews, appointments for my mother-in-love, etc.
I would love to tell you that I ALWAYS have these beautiful, made-from-scratch, meals on the table every night, but the reality is...I don't. However, easy meals do not mean you have to skimp on flavor and "panache" as they like to say. When you are pressed for time, using great ingredients can make all the difference.
Today's recipe (if you can really call it that) is inspired by a great little artisan bakery I encountered on my food adventure to Columbus, OH a couple weeks ago.
I know I have endlessly been talking about my two days spent at North Market, but I am not kidding when I say I have never been so inspired by ingredients in all of my life!
One such place that inspired me, tucked away in the corner of the market, is probably one of the most beautiful bakeries I have ever encountered in my entire life!
Meet Amy Lozier.
She is the owner of Omega and in just a few minutes talking with her, I knew she was the real deal!
Her passion for bread made the right way in INFECTIOUS and you can SEE it in everything she brings to the table.
She prides herself on making bread the way it should be made, the European way, with no additives.
What I love about this bakery is that it is artisan, that means they make breads in small batches, so they can control the quality of each loaf. That way we are guaranteed to get the best possible product on our tables.
Along with her fantastic artisan loaves, she also offers an array of chocolate delights all handmade and decorated.
*sigh*...One more look shall we!
I personally was so excited because on my trip there, she was experimenting with three of my favorite things. Bread, Bacon, and Cheese. The minute I tried the "special of the day", I knew I had to purchase a loaf and make a delicious Panini with it!
So here it is, a dinner worthy sandwich that WILL not disappoint on flavor!
Bacon Turkey Ranch Panini on Bacon Asiago Bread:
*Prep Time: 3 minutes *Cook Time: 25 minutes *Difficulty: Easy *Servings: 4 sandwiches
Ingredients:
- 1 loaf of Artisan Bread
- 8 slices of provolone cheese
- 8 slice of bacon
- 12 slices of thin cut deli turkey
- Ranch dressing
- Spring greens
Tools:
- Bread knife
- Panini press (or George Foreman, or, in my case, grill pan with a CI skillet)
- Baking sheet
- Aluminum Foil
- Heavy Skillet
I know that, traditionally, you would fry your bacon in a skillet, but when you are pressed for time, you don't want to mess with all of that, NOR do you want the mess in general.
A great alternative is to oven fry your bacon.
Just line your baking sheet with foil, place the bacon on the sheet, and...
Put in a 400 degree oven for 20 minutes.
PERFECT every time and no mess!
Now to prep the bread.
This is the beautiful loaf that I purchased at Omega.
The bread itself is packed full of actual bacon and asiago cheese.
Then, as if that was not enough, just as it comes out of the oven, they brush it with bacon grease.
I KNOW RIGHT!
To prep the loaf for the Panini's, cut in half,
then cut eat half in half.
Since this is a very thick loaf of bread, you will need to pull out the "meaty" part.
DO NOT throw this bread away. Normally I would say you can save it for meatballs or bread crumbs, but with this bread, Studhubs and I just noshed on it. *lol*
Now you will want to spread your ranch dressing on both sides of the bread.
Add AT LEAST 2 slices of cheese to each side of the bread.
Then, on one side of the bread, add the turkey.
On the other side, add the spring greens.
(aka my left over bagged salad)
Now add the bacon.
Mmmmm...bacon
Place both sides together.
WAIT! STOP! Don't eat it yet!
I mean, you COULD, but I PROMISE you, things are about to get better.
Heat a grill pan, George Foreman grill, Panini press, or plain ol' skillet up
and place the sandwich on it, top-side down.
In my case, I am using a grill pan.
You will need something weighty for the press, so I simply used my
big cast iron skillet!
If I was making this in said skillet, I would wrap a brick in foil and use that.
Allow it to cook for 2-3 minutes, flip, and repeat.
And there you have it! A delicious, flavorful, and filling Panini!
I cut each half of the loaf onto an angle which provided 4 MAN-SIZED sandwiches.
Serve with your favorite chips, some crisp fruits slices, or carrot sticks. I promise you, you may never go to a certain specialty sandwich shop again!
Thank you so much Omega Artisan Baking for your beautiful bread and the inspiration for this meal! I will be back SOON for seconds!
And if you are anywhere near the Columbus, OH area North Market and Omega Artisan Baking should be at the TOP of your places to visit.
And as always...
Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~
Bacon Turkey Ranch Panini on Bacon Asiago Bread:
*Prep Time: 3 minutes *Cook Time: 25 minutes *Difficulty: Easy *Servings: 4 sandwiches
Ingredients:
- 1 loaf of Artisan Bread
- 8 slices of provolone cheese
- 8 slice of bacon
- 12 slices of thin cut deli turkey
- Ranch dressing
- Spring greens
Tools:
- Bread knife
- Panini press (or George Foreman, or, in my case, grill pan with a CI skillet)
- Baking sheet
- Aluminum Foil
- Heavy Skillet
Directions:- Pre-heat oven to 400 degrees.
- Line a baking sheet with aluminum foil.
- Place bacon on the baking sheet, and put in oven for 15-20 minutes.
- Cut loaf in half.
- Cut each half in half.
- Pull the meaty part of the bread out, and save for a later use.
- Smear ranch dressing on both sides of bread.
- Place 2 slices of cheese on both sides of bread.
- On one side of the bread add the turkey.
- On the other side of bread, add the spring greens.
- On the side of the bread with the turkey, add the bacon.
- Place both sides of the sandwich together.
- Heat a grill pan, or whatever source for grilling you choose.
- Place sandwich, top-side down.
- Place a heavy skillet on time.
- Cook for 2-3 minutes.
- Flip and repeat.
- Serve with side of your choice.
- ENJOY!
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