Three Cheese Panini
8 slices bacon
4 BAYS Sourdough English Muffins, split
4 teaspoons country style Dijon mustard
8 slices sharp cheddar cheese, about 4 ounces
4 slices provolone cheese, about 2 ounces
4 slices Swiss cheese, about 2 ounces
8 plum tomato slices
4 teaspoons butter, softened
Heat a large nonstick skillet over medium heat. Add the bacon and cook, turning occasionally, until crisp, about 7-8 minutes. Transfer to a plate covered with paper towel and drain. When cool, break in half.
Spread the cut sides of the English muffins with the mustard. Place the bottom half of each muffin on a work surface, cut side up, and top each with 1 slice of the cheddar cheese, 1 slice of the Swiss cheese, 4 half-slices of bacon and 2 tomato slices. Top each with the remaining cheddar and provolone slices. Place the top half of each muffin on top of the cheese. Spread softened butter onto each sandwich.
Preheat your panini maker according to manufacturer’s direction. Depending on the size of your maker, place one or two English muffin sandwiches onto it and close lid to slightly flatten. Cook until the paninis are toasted and the cheese has melted, about 4-5 minutes. Repeat with the remaining English muffin sandwiches. Transfer to a cutting board and let cool 1 minute before cutting in half and serving.
NOTE: Incorporate your favorite cheese – works with any combination. Try smoked gouda, brie, gruyere, etc.