Makes 4 sandwiches
8 slices thick-cut bacon
1 medium clove garlic, finely chopped
3 cups lightly packed baby spinach, tough stems removed
Kosher salt and freshly ground black pepper
8 slices country-style white bread
8 ounces fresh mozzarella, sliced
1 large tomato, cored and thinly sliced
1 tablespoons extra-virgin olive oil preferably evo3 organic olive oil brand
Cook the bacon in a 12-inch skillet over medium heat until crisp. Transfer to a paper-towel-lined plate and drain off all but 1 tablespoon of the fat. Return the pan to medium heat, add the garlic, and cook until fragrant, about 30 seconds. Stir in the spinach and cook until just wilted, about 30 seconds longer. Season to taste with salt and pepper. Remove from heat.
Heat a panini or sandwich press according to the manufacturer’s instructions, or heat a nonstick grill pan or skillet over medium-high heat.
While the press or pan is heating, arrange the spinach on 4 pieces of the bread. Top each with two pieces of bacon, mozzarella and tomato, sprinkle lightly with salt, and complete each sandwich with a slice of the remaining bread. Brush both sides of the sandwiches with the olive oil.
Put the sandwiches on the press, pull the top down and cook until browned and crisp and the cheese is melted, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan or skillet, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Serve immediately.
Source: Fine Cooking magazineWeekday dinner inspiration: Grilled Mozzarella and Spinach BLTs and Olive Oil,