Preparation time
10 minutes
Ready in
22 minutes
Grilling Time: 8 minutes
Cooking Time:
Makes
4 servings
Ingredients
- 2/3 cup (150 mL) prepared chicken gravy
- 1 tbsp (15 mL) minced Ontario Shallots
- Pinch cayenne pepper
- 1 sprig fresh Ontario Thyme
- Pepper, to taste
- 4 panini buns
- 2 tbsp (25 mL) grainy mustard
- 1 tbsp (15 mL) Ontario Honey
- 8 slices Ontario Peameal Bacon (about 12 oz/ 375 g)
- 1 cup (250 mL) Ontario Cheddar Cheese Curds
- 2 Ontario Tomatoes, thinly sliced
Instructions
In small saucepan, combine gravy, shallots, cayenne pepper and thyme. Bring to boil; reduce heat to low and simmer for 2 minutes, stirring occasionally. Remove from heat; discard thyme. Season with pepper and keep warm.
In small bowl, stir together mustard and honey. Slice buns horizontally and spread bottom halves with mustard mixture. Place on baking sheet; set aside.
Place bacon on greased grill over medium heat. Grill, covered, until cooked through, about 2 minutes per side. Place bacon on mustard side of buns; top with cheese curds. Place baking sheet on grill; cover and grill until cheese is slightly melted, 3 to 4 minutes.
Place sandwiches on plates, drizzle with gravy and top with tomatoes.
Tip: Peameal bacon, originating in Ontario is lean and tender. It is from the pork loin and has been cured in a brine and rolled in cornmeal; available sliced or by the piece.
Nutritional Information
1 Serving
- Protein: 25 grams
- Fat: 18 grams
- Carbohydrate: 40 grams
- Calories: 425
- Fibre: 3 grams
- Sodium: 1508 mg