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1
Microwave a small bowl of butter.
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2
Mix in chopped pecans or pecan pieces and sprinkle with a pinch of garlic.
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3
Be careful not to add too much garlic or else it will end up tasting like garlic bread.
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4
Feel free to increase or decrease the amount of pecans.
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5
I have also substituted pecans for walnuts, but did not like the combination as much.
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6
I always use a non-stick Panini maker.
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7
It involves less work than the pan, but do whatever makes you comfortable.
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8
Place two slices of bread next to each other on the grill.
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9
Begin with the slice on the right.
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10
Cover the slice entirely with the shredded Cheddar cheese.
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11
I prefer the shredded to the sliced, as it melts nicely in the grill.
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12
It's also a lot easier to apply.
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13
Cover the right slice with a new slice of bread.
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14
Pour on the butter mixture.
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15
Now top the slice with the nutmeg, cinnamon and bacon bits.
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16
Add thin slices of fontina cheese to cover the mixture.
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17
Finally, take the slice you originally had on the left and place it on top of the double slice you've been working on and press gently down on it.
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18
I prefer using three slices of bread total so the end result is not so flat and either overdone or underdone.
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19
If you have chosen to use the Panini maker, press down on the sandwich, but be careful not to crush it.
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20
Your sandwich is complete when you can see light golden ridges on the top of the sandwich.
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21
If you are using the pan, lightly oil the pan.
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22
Allow the oil to heat on medium-high for some time before adding the sandwich and using a turner or whatever utensil you might have to press down on it.
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23
Flip the sandwich using the turner and make sure that the top has a nice golden tint.
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24
Do the same for the other side.
