Steak, Bacon, and Gruyere Paninis
A ribeye, bacon and Gruyere panini is a steak sandwich built for people who want real beef between the bread. Ribeye brings rich marbling, and slicing it thin across the grain keeps each bite tender. Bacon adds smoke and salt, while Gruyere melts into a nutty, creamy layer that holds the stack together. Oiling the bread rather than buttering it gives a crisp, browned crust on the grill pan.
Instructions
Brush the steaks with olive oil and season them generously with salt and freshly ground black pepper.
Grill the steaks with the lid closed over medium-high heat, turning them often, until they reach the doneness you like. The source gives 145°F for medium rare, 155°F for medium well and 165°F for well done.
Transfer the steaks to a board and let them rest for 10 minutes. Slice them thinly across the grain, cutting on a slant, and set the slices aside.
Brush both sides of each bread slice with olive oil. Build each sandwich with shredded cheese on the bottom slice, then 4 strips of steak, then some bacon, then more cheese, and finish with a second slice of bread. Repeat until all the meat is used.
Heat a grill pan over medium-high heat for 4 to 5 minutes. Cook the sandwiches until both sides are browned and the cheese has melted, then serve them warm.
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