If you make these Sweet Potato Bacon Brie Panini with Carmelized Onions, be sure to tag me on Instagram! (@zafo0d)
THE RECIPE
Sweet Potato Bacon Brie Panini with Carmelized Onions
INGREDIENTS
1 large sweet potato, cut into approximately 1/4-inch circles
2-3 tablespoons extra-virgin olive oil
6 slices bacon, cooked
1 handful of greens (I used kale since that's what I had on hand, but spinach works well too!)
4 slices sourdough bread
4 ounces brie, sliced
1 yellow onion, sliced thinly
Pinch of kosher salt and black pepper
INSTRUCTIONS
Prepare the Sweet Potatoes: Preheat oven to 400 degrees F (200 C). Spread the sweet potatoes in an even layer on a baking sheet and drizzle with olive oil. Bake for about 15 to 20 minutes, or until fork tender. Remove the potatoes from the oven and set aside.
Caramelize the Onions: While the sweet potatoes are roasting, caramelize the onions. Turn the heat up to medium high heat and drizzle some olive oil. Add the onions to the skillet and stir to coat. Cook the onions, stirring often, until hot and sizzling, about 3 minutes. Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking, until deep golden brown, about 20-25 minutes. If the onions start to burn, add a splash of water.
Steam the Greens: Steam the greens with a drizzle of olive oil for 2-3 minutes over medium-low heat in a pan until slightly wilted, but still a vibrant green color.
Assemble the Paninis: Heat a panini press or large skillet over medium high heat. (*See note below if you don't have a panini press*). Brush all sides of the sourdough slices with some olive oil. Evenly layer the sliced brie, greens, sweet potato, bacon, and caramelized onion on the sourdough. Add the top pieces of bread. Place the sandwiches, one at a time, into the panini press and cook until the cheese is melted.
Cut the paninis in half, serve, and enjoy!
NOTE: WAYS TO MAKE A PANINI WITHOUT A PRESS!
Pan on the stove, with a lid for a press: Heat a heavy skillet over medium-high heat, and cook your sandwich for a couple minutes on each side, pressing it down to make full contact with the hot pan using a heavy lid.
Pan on the stove, with another pan for a press: Similar to the method above, but using a heavy pan. This is good for sandwiches with a lot of cheese inside. You can even preheat the top pan on a burner or in the oven to help the top layer of the sandwich heat faster (be careful and use an oven mitt!)
Wide-slot toaster: Place the paninis in a wide-slot toaster, and toast until cheese has melted.
Oven-broiler: This is a great method if you have to feed a crowd! Just put the oven broiler on high, place the paninis in the oven, then flip the sandwiches to get them evenly toasted on both sides.
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