Every so often we all crave a deliciously fresh, comforting sandwich. We love tearing through a crusty roll to discover creamy, salty, crisp, and tart fillings. This recipe makes one of those sandwiches that just put you in a good mood. Adding to the good mood is how simple it is to make without skimping on gourmet flavor (sandwiches that take a long time to assemble frustrate me!). Before adding any of the fillings, I toast the roll to make sure it’s slightly crisp. Then I layer on slivers of salty bacon, bursts of juicy tomato, rounds of fresh mozzarella, and buttery avocado slices. Before that first bite, I sprinkle on some sea salt for a little salty kick. It’s tasty!
A Panini I ordered at a street fair in NYC a couple weeks ago inspired this recipe. That overly priced dinky sandwich disappointed me, so I figured I’d go home and make it right! The bacon was added for my parents, but feel free to omit it for a satisfying vegetarian Panini! :)
4 ciabatta rolls
8-12 slices of bacon
2 large tomatoes
8-12 oz fresh mozzarella
Sea salt (to taste)
Slice and toast the ciabatta rolls so the inside gets slightly crisp (I do this in a dry skillet over medium-high heat, but a toaster will work fine too).
Cook bacon until crisp (roughly 8 minutes in a skillet over medium heat). Remove bacon from heat and put onto a paper towel lined plate to absorb excess oil.
Per sandwich: Layer 2-3 pieces of bacon, 2 slices of tomato, 2 slices of mozzarella, and 3 slices of avocado. Sprinkle with desired amount of sea salt. Put on the top of the roll. Place this sandwich into a dry skillet over medium heat and toast the outsides until slightly crisp (I don’t like melting the cheese in this recipe…I know, blasphemy haha!). Repeat for remaining 3 sandwiches.