- 4
Ingredients
- 12 slices thick cut bacon
- 1 medium clove garlic, finely chopped
- 3 cups lightly packed baby spinach leaves
- Kosher salt and freshly ground black pepper
- 8 slices country style white bread
- 8 oz. fresh mozzarella, sliced
- 1 large tomato, cored and thinly sliced
- 1 tbsp EVOO
Preparation
Step 1
Working in batches, cook the bacon in a 12" skillet over medium heat until crisp, about 8 minutes per batch. Transfer to a paper towel lined plate and drain off all but 1 tbsp of the fat. Return the pan to medium heat, add the garlic, and cook until fragrant, about 30 seconds. Stir in the spinach and cook until just wilted, about 30 seconds longer. Season to taste with salt and pepper.
Heat a panini or sandwich press according to manufacturer's preferences.
While the press is heating, arrange the spinach on 4 pieces of bread. Top with bacon, mozzarella and tomato, sprinkle lightly with salt and complete each sandwich with a slice of remaining bread. Brush both sides of the sandwiches with the oil.
Put the sandwiches on the press, pull the top down, and cook until browned and crisp and cheese is melted, 3-6 minutes. Carefully remove from press and serve.