Pressed Stilton, Pear, Date, and Bacon Sandwiches Recipe
This recipe crafts a gourmet pressed sandwich featuring a delightful interplay of textures and bold flavors. Crispy bacon, pungent Stilton cheese, sweet Medjool dates, and crisp Asian pear are layered with tangy Dijon mustard inside a baguette, then pressed until golden and warm, creating a sophisticated and satisfying meal.
Equipment
- 1 Heavy-Bottomed Skillet For cooking bacon and pressing sandwiches if no panini press is available.
- 1 Panini Press or Grill Pan Ideal for achieving even heat and pressure for a true 'pressed' sandwich.
- 1 Chef's knife For chopping bacon, pitting dates, and slicing pears.
- 1 Cutting Board
- 1 Spatula or Tongs For handling bacon and sandwiches.
Ingredients
Main
- 8 slices thick cut bacon coarsely chopped
- 4 teaspoons Dijon mustard
- 12 Medjool dates
- 1 Asian pear scrubbed, cored, and sliced into 20 wedges
- 8 ounces Stilton or other blue cheese
- 4 6-inch pieces baguette, split in half lengthwise
Instructions
- Coarsely chop the thick-cut bacon and cook in a heavy-bottomed skillet over medium heat until crispy; drain on paper towels and set aside.
- While bacon cooks, pit the Medjool dates and roughly chop them; scrub, core, and slice the Asian pear into thin wedges.
- Split the baguette pieces lengthwise and evenly spread 1 teaspoon of Dijon mustard on the bottom half of each piece.
- Layer the cooked crispy bacon, chopped dates, and pear wedges evenly over the mustard-smeared baguette halves.
- Crumble or slice the Stilton or blue cheese and distribute generously over the other ingredients.
- Place the top half of each baguette over the fillings to close the sandwiches.
- Preheat a panini press to medium-high heat, or place a heavy skillet over medium heat.
- Lightly butter or brush the exterior of the baguettes with olive oil for extra crispness, if desired.
- Carefully place the sandwiches in the preheated panini press or skillet, pressing down firmly with the lid or another heavy skillet, and cook for 5-8 minutes, or until the baguette is golden brown and the cheese is melted and bubbly.
- Remove from heat, cut each pressed sandwich in half or into smaller portions, and serve immediately.
Notes
Achieve a perfectly crisp bacon by rendering the fat slowly over medium heat. For optimal pressing and flavor, consider lightly buttering the exterior of the baguette halves before pressing, which also contributes to a beautiful golden crust. The Stilton should be at room temperature to encourage even melting without over-toasting the bread. If Asian pear is unavailable, a firm Bosc or Anjou pear can be used, though the Asian pear's crispness provides a superior textural contrast to the soft cheese and chewy dates. Ensure even distribution of ingredients for balanced flavor in every bite.