Bacon, Portobello and Habanero Jack Grilled Cheese

For the bread:

In a two-cup measuring jug, heat the milk in the microwave until hot but not boiling (this will take a minute, maybe a tad longer—just keep an eye on it). Remove it from the microwave and add 1 tablespoon of the sugar and stir. Sprinkle the yeast on top of the milk and let it sit until it gets foamy, about 5 minutes. Then add the eggs and whisk until well combined.

In the bowl of a stand mixer fitted with a dough hook, combine the other 4 tablespoons of sugar, flour and Kosher salt. Add the yeast/milk mixture and mix on low speed until it starts to come together. Start adding cubes of butter to the dough making sure each one is blended before adding another.

Once all of the butter has been added, mix the dough for 4-5 minutes until it becomes smooth and shiny.

Brush a large bowl lightly with some butter or olive oil. Knead the dough by hand into a ball shape and place it into the bowl. Cover with plastic wrap and let it rest for about an hour and a half or until doubled in size.

Punch the dough down and knead the dough again forming a loaf shape. Place it in a greased 9 x 5 loaf pan, cover and let rest for another hour.

Preheat the oven to 375 F. Gently glaze the loaf with the beaten egg white and sprinkle with crunchy sea salt. Bake for 35 minutes. Remove it from the oven and set pan on a wire rack. Let bread cool before slicing.

For the sandwich:

Heat the butter in a saute pan over medium heat. Then add the sliced mushrooms, the balsamic and season with some salt and black pepper. Heat for about 5 minutes. Transfer to a dish to cool.

Preheat a panini grill according to manufacturer’s instructions. Lay out a slice of bread. Lay the bacon on the slice of bread. Add the sliced cheese and then top with some of the mushrooms. Place the top slice on and drizzle with some olive oil. Place the sandwich onto the grill and close. Let it cook until you see the cheese start to ooze from the sides of the sandwich, about 8-10 minutes. Cut in half and serve at once.

Bread recipe adapted from Bon Appetit.