Brick House Grilled Panini

Brick House Grilled Panini Print this recipe

Yields: 3 sandwiches servings
Cook time: 6 minutes Prep time: 15 minutes


Sweet Rub

  • 1½ teaspoons chili powder
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon cumin
  • ⅛ teaspoon salt
  • 2 tablespoons sugar

  • 1 cup onions julienne cut
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons butter
  • 2 teaspoons soy sauce
  • 3 bricks wrapped in aluminum foil
  • 6 ounces Gouda cheese sliced
  • 6 slices bacon
  • 6 thick slices Italian bread


  1. You may have heard of the technique of grilling a chicken under foil wrapped brick, so why not a grilled brick Panini? Utilizing a hot brick seals in moisture, compresses the grilled item and accentuates grill marks while cooking from both sides. Plus, the ingredients pack a powerful punch of flavor that will satisfy any defensive line.
  2. In a small bowl add the sweet Rub ingredients and mix well. Set aside.
  3. Preheat the grill using Kingsford® charcoal.
  4. In a skillet, add butter, soy sauce and onions. Season with salt and pepper and sauté over the hot coals for 5 minutes, or until the onions are brown and tender.
  5. While the onions are cooking, season the bacon liberally with the sweet rub. Place the bacon over direct heat on the grill and cook for 1 minute on each side, or until the bacon is a charred and brown. Remove the onions and bacon from the grill and set aside.
  6. Place the foil wrapped bricks on the grill grate and place the lid on the grill to cover.
  7. Lightly butter both sides of bread. Place 2 ounces of sliced Gouda cheese and 2 slices of bacon on 3 slices of bread. Divide the caramelized onions between the sandwiches and top with the 3 remaining slices of bread.
  8. Place the sandwiches directly on the grill grate over hot coals and top each sandwich with a foil wrapped brick. Cook for 30 seconds, flip the sandwiches and replace the bricks. Cook for an additional 30 seconds, remove the sandwiches from the grill, and serve.
  9. Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.
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