This Bacon-Blueberry Caramelized Onion Panini is absolutely as divine as it sounds, and you won’t be able to get enough!Have you ever won anything? Anything you absolutely love? Anything so special, you might not want to share?
If you’ve ever sampled Kerrygold products, you probably feel the same way.
I recently had the opportunity to enter a Kerrygold giveaway. Now before you start thinking “I knew her when,” my winning had nothing to do with my culinary skills. I was randomly chosen. (I must have good karma or something, because I hit the jackpot with this one.)
Not only did I win the most incredible selection of Kerrygold cheeses and butters, but with that came a Breville Panini Press.
I’ve never had a panini press, and it’s pretty fantastic. I’ve used it every single day since it arrived. (Seriously.) It’s been used for breakfast, lunch and dinner, and my 9-year-old son now requests that I use it daily for the sandwich that goes in his school lunch.
I chose Kerrygold Dubliner in this panini because I love the subtly sweet, tangy and nutty flavors with the saltiness of the bacon and the peppery bite of the arugula. Though it can crumble nicely, it’s also a creamy cheese that melts beautifully.
Disclaimer: I tend to get very enthusiastic when I like something — especially to do with food. While Kerrygold sends me product to recipe test with from time to time, this is not a sponsored post. I have a hard fast rule that I only share things here that I truly like. Since I like to keep my blog positive and upbeat, it’s not likely that you’ll ever hear about specific products I don’t like. “If you don’t have anything nice to say, don’t say anything at all,” right? (You can however, always feel free to email me at Valentina [at] cookingontheweekends [dot] com, to ask me how I feel about products you’re curious about I haven’t written about.)
*If you don't have a panini press, please see bottom note.
- 2 strips applewood smoked bacon
- 2/3 cup onion thinly sliced
- 2 tablespoons dried wild blueberries
- 2 (approximately 6-inch) soft baguettes/rolls
- about 12 thin slices Kerrygold Dubliner cheese
- 2 cups loosely packed arugula washed and dried
Add the bacon to a small sauté pan over medium heat. Cook until it's brown and crisp, about 3 minutes per side. Remove the bacon -- but not the bacon fat -- from the pan. Set it aside to drain on a paper towel. Now add the onion to the pan and turn the heat to medium-high. Stirring frequently, cook until the onions are nicely caramelized, about 10 minutes. Crumble the bacon and mix it into the onions, along with the dried blueberries. Season to taste with salt and pepper, and set aside. Preheat a panini press.
Slice the baguettes in half, lengthwise. Place the bottom halves, round side down, on a clean, dry surface.
Add 3 slices of the Dubliner cheese to the bottom two baguette halves. Then add half of the onion mixture, followed by half of the arugula. Top each one with 3 more slices of the Dubliner, and then close each one with the top half of the baguettes.
Once the panini press is ready (most have a green light - much like a waffle maker), place both sandwiches on the bottom "plate," and close. Most presses will take about 5 minutes. (I lift the lid a bit when I think it's getting close to check.)
Yes, you can still make this delicious sandwich without a panini press. You can use a sauté pan, carefully flipping the sandwich over halfway through the cooking, and pressing it down from time to time, with a flat-bottomed metal spatula.