Photo and recipe courtesy of Dairy Farmers of Wisconsin.
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| Servings |
sandwiches
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Ingredients
- 6 slices bacon
- 2 Tbsp brown sugar
- 1 Tbsp butter
- 1 large Portobello mushroom sliced thin
- 1-1/2 Tbsp Balsamic glaze
- Salt and pepper
- 6 slices Wisconsin habanero jack cheese
- 2 slices pretzel bread
- Olive oil for drizzling
Ingredients
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Instructions
- Preheat oven to 375 degrees.
- Line jelly roll pan with foil.
- Place bacon strips, one by one, on foil.
- Sprinkle brown sugar over bacon.
- Bake until crisp, 15–20 minutes, depending on slice thickness.
- Remove from oven and drain on paper towels. Heat butter in small skillet; add mushroom slices and cook for about 5 minutes.
- Add balsamic glaze and season with salt and pepper.
- Preheat Panini press. Place bacon on bottom slice of bread. Layer slices of Habanero Jack on top.
- Top with mushrooms and second piece of bread.
- Drizzle with olive oil and grill in panini press for 8–10 minutes, until golden and crunchy.
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