Elle a un bon coup de fourchette.
Shadowchase Farm (Giles County, VA) hickory-smoked bacon
Dijon and mayonnaise on both sides of the bread, tomato, basil, olive oil, salt, pepper
add bacon and grill
served with corn
and this 2007 Côtes du Roussillon, which was a fabulous find for about $13. Has a little "l'animal" character which develops nicely with aeration.
We serve panini almost weekly at our house as an easy weeknight meal.
Chevre, bacon, arugula, chopped tomatoes (Roma, grape, or cherry) in olive oil seasoned with salt and pepper, dijon or whole-grain mustard on foccaccia. Grill in panini press. Add arugula before and/or after grilling.
We use uncured, thick-cut pork belly, and lightly season it with salt and pepper during frying as our bacon.
Bon appétit!
Wine pairing: As compliments, several red varietals come to mind that include “bacon fat” as a descriptor – Tannat from either Southern France (Maderain, Irouleguy) or Uruguay would be lovely. As would Syrah from the Rhone (Hermitage), Malbec from either Cahors or Argentina, even Cabernet Sauvignon – perhaps from South Africa to impart that funky earthy character. For a lighter-bodied red wine I would choose an earthy Tuscan wine.
As a contrast, a refreshing sparkling wine would be a pleasant contrast to the fat in this panini. A dry, full-bodied white wine would also work – I would recommend a Viognier from Virginia or France.
Cheers!
