Name This Dish Potato Panini

Total Time:
40 min
10 min
10 min
20 min

4 servings

  • 4 medium russet potatoes
  • Kosher salt and freshly ground pepper
  • 2 cups small broccoli florets
  • 6 slices bacon
  • 1 cup sour cream
  • 1/2 cup chopped fresh chives
  • 1 teaspoon white wine vinegar
  • 4 slices muenster cheese
  • 4 slices Jarlsberg cheese
  • 3 tablespoons vegetable oil
  • Hot sauce, for serving
  • Pierce the potatoes all over with a fork. Place on a microwave-safe plate and microwave until tender, about 15 minutes. Let cool 10 minutes, then gently flatten the potatoes with your hand until about 3/4 inch thick. Slice each in half horizontally to make 2 slices of "bread." Season the insides with salt and pepper.

  • Meanwhile, bring a medium saucepan of salted water to a boil. Add the broccoli and cook until bright green and tender, about 2 minutes. Drain and run under cold water to stop the cooking, then transfer to a paper towel-lined plate to dry.

  • Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp, about 7 minutes. Drain on a paper towel-lined plate; break each slice in half. Make the chive sour cream: Blend the sour cream, chives, vinegar and 1/4 teaspoon salt in a food processor until pale green and smooth, about 1 minute. Transfer to a small bowl.

  • Build the sandwiches: Layer the muenster, bacon, broccoli and jarlsberg on 4 potato halves, then top with the remaining potato halves. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the potato sandwiches and place a heavy skillet on top. Cook until browned and crisp and the cheese is melted, 3 to 4 minutes per side. Season with salt and pepper. Cut in half and serve with the chive sour cream and hot sauce.

  • Photograph by Jeff Harris

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