Brick House Grilled Panini Print this recipe
3 sandwiches servings
Cook time: 6 minutes Prep time: 15 minutes
- 1 1/2 teaspoons chili powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon cumin
- 1/8 teaspoon salt
- 2 tablespoons sugar
- 1 cup onions, julienne cut
- 1 tablespoon butter
- 1 teaspoon salt and pepper
- 2 tablespoons butter
- 2 teaspoons soy sauce
- 3 bricks wrapped in aluminum foil
- 6 ounces smoked Gouda cheese, sliced
- 6 slices bacon
- 6 thick slices Italian bread
- 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.
- In a small bowl add the sweet Rub ingredients and mix well. Set aside.
- Preheat the grill using Kingsford® charcoal.
- 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.
- 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.
- Place the foil wrapped bricks on the grill grate and place the lid on the grill to cover.
- 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.
- 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.
- Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.