Crispy Panini in a Pan
Savor a guilt-free twist on the classic Crispy McBacon sandwich with our mouthwatering Crispy Panini in a Pan! This delightful dish features perfectly crispy bacon, fresh greens, and melty cheese, all nestled between golden-brown bread. Ideal for meal prep, it’s a tasty way to elevate your lunch game while keeping it healthy and satisfying!
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1 cipolla bianca
🥛Dairy & Eggs(3)
- 370gr yogurt greco (13.1 oz)
- 90gr yogurt greco (3.18 oz)
- 150gr formaggio proteico light grattugiato (5.29 oz)
🫙Pantry Staples(6)
- 10ml olio evo (0.34 fl oz)
- 370gr farina 00 (2.96 cup)
- 6gr lievito istantaneo (0.21 oz)
- 150ml brodo di carne (5.07 fl oz)
- 1 cucchiaino di Estratto carne o dado (5 ml)
- 30gr concentrato di pomodoro (1.06 oz)
🧂Spices & Seasonings(4)
- Aglio in polvereoptional
- 2gr sale (0.07 oz)
- 1gr sale (0.04 oz)
- Paprika dolceoptional
🍯Sauces & Condiments(2)
- 60gr mayo light (2.12 oz)
- 20gr senape (0.71 oz)
📦Other(2)
- 400gr macinato magrissimo (0.88 lbs)
- 2 cetriolini
👨🍳 Instructions
- 1
Mix the ingredients for the base with a spoon (sift the yeast) and then knead by hand for 10 minutes until a dough forms.
- 2
After resting covered with plastic wrap for half an hour, divide the dough into 8 balls, flatten with a floured rolling pin until it forms a thin circle.
- 3
For the sauce, chop the pickles and mix all the ingredients in a bowl.
- 4
Add a drizzle of oil to the pan and cook the ground meat on high heat to create a crust.
- 5
Then add the chopped onion and broth, cook on medium heat until it thickens but does not dry out.
- 6
Once off the heat, add the sauce and mix well.
- 7
Fill the center of the buns with the meat, add cheese, and close all sides.
- 8
Heat a pan and cook on medium heat with a lid.
- 9
Turn them occasionally, and when they are nicely cooked and golden to make them crispy, raise the heat to maximum and heat for about 30 seconds, being careful not to burn them.
- 10
Before removing them from the heat, also heat the sides.
💡 Pro Tips
- ✓Sift the yeast directly into the flour rather than dumping it in a pile, since even distribution prevents localized over-fermentation and ensures consistent gluten development across all 8 dough balls.techniqueeven distribution
- ✓Let the dough rest covered for a full 30 minutes at room temperature (75-78°F) because this allows gluten strands to relax after kneading, making the dough easier to roll thin without springing back or tearing.timing30 minutes, 75-78°F
- ✓Sear the ground meat on high heat (above 400°F) undisturbed for the first 2-3 minutes to trigger the Maillard reaction, which creates hundreds of new flavor compounds impossible to achieve through steaming or boiling.technique400°F+, 2-3 minutes
- ✓Reduce the broth with the meat mixture until it clings to the meat rather than pooling, since excess liquid will create steam pockets inside the sealed dough that turn your crispy panini soggy from within.ingredientreduce until clinging, not pooled
- ✓Cook the assembled panini covered on medium heat (325-350°F) rather than high, since the lid traps heat to melt the cheese through conduction while the moderate pan temperature prevents the exterior from burning before the center reaches serving temperature.equipment325-350°F, covered
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
Share this recipe
Crispy Panini in a Pan
Savor a guilt-free twist on the classic Crispy McBacon sandwich with our mouthwatering Crispy Panini in a Pan! This delightful dish features perfectly crispy bacon, fresh greens, and melty cheese, all nestled between golden-brown bread. Ideal for meal prep, it’s a tasty way to elevate your lunch game while keeping it healthy and satisfying!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1 cipolla bianca
🥛Dairy & Eggs(3)
- 370gr yogurt greco (13.1 oz)
- 90gr yogurt greco (3.18 oz)
- 150gr formaggio proteico light grattugiato (5.29 oz)
🫙Pantry Staples(6)
- 10ml olio evo (0.34 fl oz)
- 370gr farina 00 (2.96 cup)
- 6gr lievito istantaneo (0.21 oz)
- 150ml brodo di carne (5.07 fl oz)
- 1 cucchiaino di Estratto carne o dado (5 ml)
- 30gr concentrato di pomodoro (1.06 oz)
🧂Spices & Seasonings(4)
- Aglio in polvereoptional
- 2gr sale (0.07 oz)
- 1gr sale (0.04 oz)
- Paprika dolceoptional
🍯Sauces & Condiments(2)
- 60gr mayo light (2.12 oz)
- 20gr senape (0.71 oz)
📦Other(2)
- 400gr macinato magrissimo (0.88 lbs)
- 2 cetriolini
👨🍳 Instructions
- 1
Mix the ingredients for the base with a spoon (sift the yeast) and then knead by hand for 10 minutes until a dough forms.
- 2
After resting covered with plastic wrap for half an hour, divide the dough into 8 balls, flatten with a floured rolling pin until it forms a thin circle.
- 3
For the sauce, chop the pickles and mix all the ingredients in a bowl.
- 4
Add a drizzle of oil to the pan and cook the ground meat on high heat to create a crust.
- 5
Then add the chopped onion and broth, cook on medium heat until it thickens but does not dry out.
- 6
Once off the heat, add the sauce and mix well.
- 7
Fill the center of the buns with the meat, add cheese, and close all sides.
- 8
Heat a pan and cook on medium heat with a lid.
- 9
Turn them occasionally, and when they are nicely cooked and golden to make them crispy, raise the heat to maximum and heat for about 30 seconds, being careful not to burn them.
- 10
Before removing them from the heat, also heat the sides.
💡 Pro Tips
- ✓Sift the yeast directly into the flour rather than dumping it in a pile, since even distribution prevents localized over-fermentation and ensures consistent gluten development across all 8 dough balls.techniqueeven distribution
- ✓Let the dough rest covered for a full 30 minutes at room temperature (75-78°F) because this allows gluten strands to relax after kneading, making the dough easier to roll thin without springing back or tearing.timing30 minutes, 75-78°F
- ✓Sear the ground meat on high heat (above 400°F) undisturbed for the first 2-3 minutes to trigger the Maillard reaction, which creates hundreds of new flavor compounds impossible to achieve through steaming or boiling.technique400°F+, 2-3 minutes
- ✓Reduce the broth with the meat mixture until it clings to the meat rather than pooling, since excess liquid will create steam pockets inside the sealed dough that turn your crispy panini soggy from within.ingredientreduce until clinging, not pooled
- ✓Cook the assembled panini covered on medium heat (325-350°F) rather than high, since the lid traps heat to melt the cheese through conduction while the moderate pan temperature prevents the exterior from burning before the center reaches serving temperature.equipment325-350°F, covered