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Bacon Habanero

Created by:

Gerry Speirs — Long Beach, CA

Spicy Wisconsin Habanero Jack nestled between a layer of brown-sugar bacon and slices of balsamic portobello mushrooms creates a flavor unlike any other. And to make things even tastier, it’s grilled on a panini press between two slices of sweet pretzel bread.

COOKING DIRECTIONS

Preheat oven to 375°F (400°F if bacon is thick sliced). Line jelly roll pan with foil. Place bacon strips, one by one, on foil. Sprinkle brown sugar over bacon. Bake until crisp, 15-20 minutes, depending on slice thickness. Remove from oven and drain on paper towels.

Heat butter in small skillet; add mushroom slices and cook about 5 minutes. Add balsamic glaze and season with salt and pepper. Preheat panini press. Place bacon on bottom slice of bread. Layer slices of Habanero Jack on top. Top with mushrooms and second piece of bread. Drizzle with olive oil and grill in panini press about 8-10 minutes until golden and crunchy

INGREDIENTS

1
  • 6 slices bacon
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 1 large portobello mushroom, sliced thin
  • 1 1/2 tablespoons balsamic glaze
  • Salt and pepper
  • 6 slices Wisconsin Habanero Jack cheese (about 2-3 ounces total)
  • 2 slices pretzel bread
  • Olive oil for drizzling
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