Press down on the sandwich and cook for about 2-3 minutes, and flip. Don't worry if it looks a little rough and ready – it all adds to the effect. Cut your panini buns in half horizontally. Place sandwich back onto a skillet over medium-high heat. 1 (1-pound) loaf ciabatta bread (or 8 slices country bread) 1/4 cup olive oil. If using regular bread, spread the outside of each slice with butter. Spread the bottom half of each with 2 TBS of the cranberry sauce. Add remaining cheese slices, bacon, and rest of onion mixture and top with remaining slice of bread, with the butter side up. 8 ounces Taleggio cheese or brie, sliced. Butter lightly on the outsides and then toast in a panini press, or in a hot skillet just until golden and the cheese has begun to melt. Top with 2 slices of Brie on each some cress and 3 slices of bacon. Spread 2 1/2 tablespoons of cranberry sauce each on 2 slices of bread. Deselect All. Place the panini bun tops on each. Top with 2 slices of bacon and the top layer of bread, remembering to keep the buttered side facing outwards. Drape the brie on top and scatter over the pecans, roughly breaking them … Flick the bread over and cover the untoasted sides first with a layer of pear slices, then the grilled bacon and then the rest of the pear slices. If using panini rolls, cut each roll in half. Assemble sandwich: bread, half of the brie, bacon, vegetables, brie, and bread. Layer the brie over the cranberry sauce. If you don’t have a panini press, simply use the saute pan, flipping the sandwich once (optional: flatten the sandwich by laying a smaller pan or flat-bottomed plate on top). Cook on a panini press until bread is golden brown and brie is melting, 2-3 minutes.
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