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Bacon, Pear and Gruyère Panini

Serves: 10

Bacon, pears, brown sugar, mushrooms and Gruyere all melted on brioche bread make a delicious lunch or brunch option.

Bacon, Pear and Gruyère Panini


  • 1/2 pound Ridgecrest bacon slice(s), applewood
  • 5 whole pear(s) (peeled and thinly sliced)
  • 1/4 cup sugar, dark brown
  • 2 cups Peak Fresh Produce Mushrooms, Crimini (sliced)
  • 1/4 pound Peak Fresh Produce arugula
  • to taste salt and pepper
  • 20 slices Heritage Ovens bread, brioche (cut into 3/4-inch slices)
  • 8 oz. West Creek cheese, Gruyère
  • 1 Tbsp. Nature's Best Dairy butter


Pre-heat panini grill to 350 degrees. In a large saute pan over medium-high heat, cook bacon until crispy, about 3 minutes. Drain cooked bacon on a few paper towels and reserve about a tablespoon of fat. In the same pan, add pears and cook over low heat for 2 minutes. Flip the pears, add the brown sugar and cook for another 2 minutes. Reserve the cooked pears. In a separate saute pan, melt the butter and add the mushrooms. Cook for 3-5 minutes over high heat. Remove from heat, add arugula. Wilt slightly, season with sea salt and pepper.