Sweet, Smoky, Tangy Breakfast, Waffle Panini with Maple Butter, Bacon, Cheddar
Waffle that Panini for breakfast with this recipe from The Dairy Good Cookbook (Andrews McMeel, June 2015) edited by Lisa Kingsley
Waffle Panini with Maple Butter, Bacon, and Cheddar
PREP: 15 minutes COOK: 2 minutes MAKES: 2 servings
This simple breakfast sandwich hits a whole host of tastes—sweet syrup, salty and smoky bacon, and tangy white Cheddar. Pure maple syrup makes a big difference in the intensity of the flavor in the maple butter. Use leftover maple butter on toast, pancakes, or warm biscuits.
½ cup (1 stick) butter, softened
3 tablespoons pure maple syrup
4 frozen waffles, thawed
4 slices white Cheddar cheese
1 apple or pear
4 slices peppered bacon, cooked
1. For the maple butter, combine the butter and maple syrup in a medium mixing bowl and beat with an electric mixer until smooth and fluffy. Transfer to a 6‑ounce ramekin. If not using immediately, cover and chill until ready to use. (Any leftover butter can be stored, covered, in the refrigerator for up to 2 weeks; allow to come to room temperature before using.)
2. Spread one side of each waffle with some of the maple butter. Top the buttered side of two of the waffles with one slice of cheese each. If desired, peel the apple or pear. Slice the apple or pear into thin slices. Divide the fruit slices between the two waffles on top of the cheese. Top each with two slices of cooked bacon. Top with another slice of cheese. Place a second waffle, buttered side down, on each stacked waffle.
3. Melt about 1 tablespoon of the maple butter in a skillet over medium heat. Place the panini in the pan. Weight with a heavy skillet. Cook for 1 to 2 minutes or until the waffles are toasted. Turn panini over, weight, and cook for 1 to 2 minutes more or until the waffles are toasted and the cheese is melted. Serve immediately.
(* Recipe reproduced with permission from The 'Dairy Good Cookbook' Everyday Comfort Food from America’s Dairy Farm Families' -Andrews McMeel, June 2015- edited by Lisa Kingsley)