Friday, January 27, 2012

fried egg, bacon, and gruyere panini with red pepper aioli


One of my favorite local spots in Baltimore offers an intensely awesome breakfast panini that I decided I should recreate at home for dinner. The idea is straightforward enough: bacon, fried egg, tomato, and cheese; however, it's the melted Gruyere and homemade Red Pepper Aioli that really make the sandwich sing. Other than the minor skills required when frying the egg to gooey-yolk perfection, which isn't always the easiest thing to do, the sandwich couldn't be easier to assemble. It made an excellent easy dinner for us, but would be even more delectable when nursing a little, er... headache... on a sleepy Saturday morning.






Fried Egg, Bacon, and Gruyere Panini with Red Pepper Aioli
Serves 2

4 slices Texas toast or Italian bread
2 eggs
6 slices Applewood smoked bacon
Gruyere cheese (I used a kind of worrying amount, but it's your call)
Red Pepper Aioli, half of this recipe

Cook the bacon in a saute pan over medium heat. Remove remaining bacon grease from heat and reserve in pan.

Lightly butter one side of each slice of bread. Assemble sandwich using all ingredients except fried egg.

Fry eggs over medium heat in bacon grease (or, if you're healthier than me, dump that and use EVOO), add to sandwiches, and place in panini maker or heated pan until lightly golden brown.


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