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With the cold, rainy weather I wanted to make something warm and cozy for dinner. It also had to be quick, considering my stove was currently occupied by strawberries reducing, onions caramelizing, and a big pot of chicken stock doing its thing. Oh and two chocolate cakes were rising their way to fluffy tastiness in the oven.

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I fried up the peameal bacon from Quinn’s Meat in Yarker I got in my last Wendy’s order. We find it a bit thicker than we like for our ‘breakfasts for dinner’, but combined with caramelized onions, gouda cheese and some hot mustard and it worked perfectly in a panini. I pulled out a mason jar of split pea soup from the freezer and had dinner on the table quick enough to eat and get back to the oven before my cakes

were done.

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Peameal Bacon Panini

  • Gouda Cheese- sliced
  • Peameal Bacon- fried and sliced
  • Caramilized Onions
  • Hot Mustard or Regular if your not feeling the heat
  • Bread (rye works well)
  • Butter

Heat a frying pan on medium heat

Butter one side of each slice of bread, lay the first slice butter side up, lay the second slice on top of that one butter side down

Spread mustard on the top slice of bread, add the peameal, gouda, and onions

Pick up the sandwich by the top slice and place it in the frying pan butter side down, add the bottom slice (butter side up) on top

Let it cook for about 4-5 minutes, check for an even brown colour, press down with a spatula and flip

Cook for 4-5 minutes more, check for colour again, press down, take out of the pan, slice and serve

 

 

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