12
slices thick-cut bacon, such as Nodine's applewood smoked
1
cup good mayonnaise
1/4
cup dijon mustard
1/4
cup freshly grated parmesan cheese
Kosher salt and freshly ground black pepper
1
white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
6
tablespoons salted butter, at room temperature
6
ounces aged gruyere or comte cheese
6
ounces extra-sharp cheddar, such as Cabot or Shelburne Farms
Preheat the oven to 400 degrees F. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut into 1-inch pieces. Meanwhile, combine the mayonnaise, mustard, parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don't neglect the corners! Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half of the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce-side down. Meanwhile, heat an electric panini press. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for 2 minutes. Cut in half and serve warm.
