Bat P Bacon Arugula And Tomato Panini Recipes

CREAMY HERBED TOMATO-ARUGULA PASTA SALAD WITH BACON

Steps:

• Bring a large pot of salted water to a boil.
• Put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
• Whisk together the mayonnaise, basil, sour cream, chives, parsley, lemon juice, 1/2 teaspoon salt and a few grinds pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the arugula and tomatoes to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away.

BAT-P (BACON, ARUGULA AND TOMATO PANINI)

Steps:

• Preheat your panini press/grill.
• Lightly baste the bread slices on the OUTSIDE with olive oil.
• Spread the INSIDE of each slice with mayonnaise.
• Set one slice on the press, oiled side down. On that, layer the following: arugula, bacon, tomato and cheese.
• Top with the other bread slice, mayonnaise facing the inside of the sandwich.
• Close the panini press and check for desired doneness in 5 minutes.

ROAST BACON

Steps:

• Preheat oven to 400 degrees F.
• Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve.

PASTA WITH TOMATOES, SMOKED BACON, AND ARUGULA

Steps:

• SAUCE: Preheat oven to 300°. Place diced tomatoes in large strainer set over large bowl. Let stand 15 minutes; reserve juice. Drizzle rimmed baking sheet with 2 tbsp olive oil. Spread tomatoes in single layer on baking sheet. Sprinkle with salt and pepper. Roast until tomatoes are slightly caramelized; stirring every 10 minutes, about 45 minutes. Meanwhile, bring reserved tomato juice and 1 cup crushed tomatoes to boil in heavy medium saucepan. Reduce heat to medium and simmer until reduced to 1½ cups, about 15 minutes. Heat 2 tbsp olive oil in large pot over medium heat. Add onion; sauté until browned, about 12 minutes. Stir in reduced tomatoes and roasted tomatoes. (Sauce can be made 3 days ahead. Cool sauce slightly; cover and chill.) Cook bacon in heavy large skillet until crisp; transfer to paper towels to drain. Pour off drippings from skillet. Heat remaining 3 tbsp oil in same skillet over medium heat. Add tomato sauce and chicken broth; simmer 10 minutes to develop flavors. Stir in bacon. PASTA: Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce, arugula, and 1 cup grated Parmesan cheese to pasta; toss until arugula wilts. Divide among 4 bowls; serve, passing additional Parmesan cheese.

BACON, ARUGULA, TOMATO, AND EGG SANDWICHES

Steps:

• Cook bacon in a 12-inch nonstick skillet until crisp and transfer to paper towels to drain. Keep warm, covered. Pour off fat from skillet and wipe clean with paper towels.
• Spread 1 side of each toast with 1 tablespoon chutney, or to taste. Whisk together eggs and cream and season with salt and pepper. Heat butter in skillet over moderately low heat until foam subsides, then cook egg mixture, stirring slowly, until just cooked through. Make sandwiches with toasts, scrambled eggs, bacon, and arugula.

BACON, CHEDDAR & GRILLED TOMATO PANINI

Steps:

• Preheat the panini grill to high heat. Ensure the grill is on a slight tilt (not completely flat) and be sure to attach your drip tray.
• Brush the cut side of the tomatoes with olive oil. Season with salt and pepper. Place the tomatoes, cut side down, onto the panini grill. Lower the top grate to just above the tomatoes without touching them. Grill tomatoes for 10-12 minutes until the outer skins are wrinkly and the tomatoes are soft. Check the tomatoes often, as some may cook faster than others. Remove the tomatoes from the grill and sprinkle with basil.
• Brush melted butter onto the outer sides of each slice of bread. For each sandwich, layer two slices of bacon, two grilled tomatoes and 1/4 of the cheese in between two slices of bread (buttered side out). Grill the panini for 5-7 minutes until the cheese is melted and the bread is toasted. Serve immediately and enjoy!