Panini with smoked bacon

Ingredients:

• 12 thick slices smoked bacon
• 1 cup mayonnaise
• 1/4 cup Dijon mustard
• 1/4 cup freshly grated Parmesan cheese
• Coarse salt and freshly ground black pepper
• 1 a loaf of white bread, cut into 12 mm thick slices. (12 slices)
• 6 tbsp (90 g) salted butter, room temperature
• 180 g of aged cheese Gruyere
• 180 g of aged cheese Cheddar

Preparation:

1. Preheat oven to 200°C. Place the bacon in a single layer on a rack set over a baking sheet and roast for 20-30 minutes, until golden brown. Transfer the bacon to a paper towel-lined plate, then cut into 2.5cm pieces.
2. Meanwhile, in a small bowl, combine the mayonnaise, mustard, Parmesan, 1.5 teaspoons salt, and 1/2 teaspoon pepper. Place 12 slices of bread on a cutting board and spread each with a small amount of butter. Flip the slices over and spread generously with the sauce.
3. Grate both types of cheese using a grater with large holes and mix. Place the bacon in a single layer on six slices of bread. Spread 1/3 cup of grated cheese evenly on top and cover with the remaining slices of bread, sauce-covered side down.
4. Meanwhile, preheat a contact grill (electric grill with a pressure plate). Place the sandwiches on the grill and cook for 3-5 minutes, until the cheese is melted. Let cool for 2 minutes. Cut the sandwiches diagonally in half and serve warm.