Bat P Bacon Arugula And Tomato Panini Recipes

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.

Steps:

• Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
• Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

Steps:

• For sauce:.
• Place diced tomatoes in a larger strainer set over large bowl.
• Let stand 15 minutes.
• Reserve juice.
• Drizzle rimmed baking sheet with 2 tablespoons olive oil.
• Spread tomatoes in a single layer on baking sheet.
• Sprinklewith salt and pepper.
• Roast at 425 degrees until tomatoes are slightly caramelized, stirring evry 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 1-1/2 cups, about15 minutes.
• Heat 2 tablespoons olive oil in large pot over medium heat.
• Add onion and saute until browned, about 12 minutes.
• Stir in reduced tomatoes and roasted tomatoes.
• (Sauce can be made 3 days ahead.).
• Cook bacon in heavy large skillet until crisp.
• Transfer to paper towels to drain.
• Pour off drippings from skillet.
• Heat remaining 3 tablespoons oil in same skillet over medium heat.
• Add garlic and red pepper and stir 1 minute.
• Add tomato sauce and chicken broth and simmer 10 minutes to develop flavor.
• Stir in bacon.
• Add cooked pasta to sauce and the 1 cup Parmesan cheese and arugula.
• Toss until arugula wilts.

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.

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!