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Pressed Stilton, Pear, Date, and Bacon Sandwiches Recipe

This recipe creates a luxurious pressed sandwich combining savory, crispy bacon with pungent Stilton cheese, sweet Medjool dates, and crisp Asian pear on a baguette. A touch of Dijon mustard adds a tangy counterpoint, resulting in a harmonious and satisfying blend of textures and flavors.
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Total Time 30 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: asian
Calories: 2737.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 slices thick cut bacon coarsely chopped
  • 4 teaspoons Dijon mustard
  • 12 Medjool dates
  • 1 Asian pear scrubbed, cored, and sliced into 20 wedges
  • 8 ounces Stilton or other blue cheese
  • 4 6-inch pieces baguette, split in half lengthwise

Equipment

  • 1 Large Skillet For cooking bacon and pressing sandwiches (if no panini press)
  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Tongs For handling bacon
  • 1 Panini Press Alternatively, a second heavy skillet or weight for pressing

Method
 

  1. Cook the coarsely chopped bacon in a large skillet over medium heat until very crispy. Remove bacon with a slotted spoon and drain on paper towels, reserving a small amount of rendered fat if desired.
  2. While bacon cooks, pit and quarter the Medjool dates. Scrub, core, and slice the Asian pear into 20 wedges. Crumble the 8 ounces of Stilton cheese.
  3. Split the four 6-inch pieces of baguette in half lengthwise, creating 8 halves.
  4. Spread 1 teaspoon of Dijon mustard evenly over the cut side of each of the bottom baguette halves.
  5. Evenly distribute the crispy bacon, sliced pear wedges, quartered dates, and crumbled Stilton cheese onto the mustard-spread baguette halves.
  6. Top with the remaining baguette halves to form four sandwiches.
  7. Preheat a panini press to medium-high heat, or heat a large heavy skillet over medium heat.
  8. Place the sandwiches into the preheated panini press and close, or place in the heavy skillet and press down firmly with a second heavy skillet or a foil-wrapped brick.
  9. Cook for 4-7 minutes, or until the baguette is golden brown and crisp, and the Stilton cheese is melted and gooey.
  10. Remove the pressed sandwiches, slice them in half diagonally if desired, and serve immediately.

Notes

Achieve perfectly crispy bacon by rendering fat slowly before assembling. For optimal flavor and melt, allow Stilton to come to room temperature briefly. When pressing, use medium heat to ensure a golden, crisp exterior and fully melted cheese without burning. The Asian pear offers a vital crunchy, fresh contrast to the rich, salty bacon, creamy Stilton, and sweet dates. Adjust pressing time based on desired crispness and cheese melt.