Kitchen Science and Bacon - Smokey Bacon Aioli Panini

Typical Cooking Science - follow recipe exactly.  Do not change measurements or ingredients.  Cook as directed.  Serve it every Thursday.

Home on the Range Cooking Science - Describe the universe, if Planck's constant were equal to 1.

I can't leave well enough alone.  But cook things usually start with the base of a cooking classic.  Today's example is the Panini and that creamy spread known as aoili.

Paninis, hot pressed sandwiches, are showing up on menus and on farmhouse tables in the US and Canada, the name referring to a pressed and toasted sandwich in the style of an Italian Panino (though the toasted version of the sandwich  made from sliced bread is not actually called "panino" but  "tosto" by Italians, and is usually filled with ham and a few slices of cheese, then heated in a sandwich press.

Midwest Chick and Mr. B. have a Panini press and she often makes me a warm, wonderful, gooey Panini when I've gotten off work and have time to visit.  A good Panini starts with thick slices of bread that hold up well to the pressing, leaving a dense gooey sandwich that won't fall apart.

In addition to a sturdy bread you want fairly thick cut meats.  This bacon, sold as "thick cut" was picked up at the local chain grocery store when I was in a hurry and was found to be anything but thick.  It had a decent smokey flavor certainly, but the thickness lent itself more to condiment or  mosquito netting, not what I was looking for in a pressed sandwich ingredient.  (I should have gone to the butcher shop).   But still bacon. . tasty. . .  that gives me an idea. :-)

Start with some good ham and add a cheese with good melting properties such as Gruyere, Manchego, and Gouda. These varieties balance the final cheese pH to achieve both soluble calcium and soluble protein, resulting in a cheese mass that melts and flows upon heating while keeping the fat trapped within the matrix. In other words. . .

melty. . . mmmmmmm.

Some say it's hard to improve on a sandwich.  But then again, all coordinate systems are equal, but some are more equal than others. Especially when you have bacon.

So take your sandwich, and add a smear of aoili.  Even better, add an aioli made with smoked bacon.

Aioli is a garlicky mayonnaise, showing up more and more on restaurant and pub menus.  The name aioli (alhòli) comes from Provençal alh 'garlic' (< Latin allium) + òli 'oil' (< Latin oleum). Aioli is, like mayo, a suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. Egg yolk can be used as an emulsifier and is generally used in making aioli. However, mustard and garlic both have emulsion-producing properties and some variants (such as Catalan Allioli) leave out the egg.

The HOTR version keeps the egg, omits the mustard, and replaces half of the olive oil with bacon fat. Oh, and a piece of bacon accidentally fell into the food processor. Paired with the traditional ham and cheese on freshly baked sourdough bread, it's a breakfast or lunch treat no one in the family will turn down.  The aioli is great as a dipping sauce for pommes frites or other fried veggies, on a burger or served on top of roasted asparagus.

Make the aioli, then let it sit for the flavors to blend while you heat your panini press, slice the meat and the cheese.  

Bacon Aioli

A few slices of hardwood smoked bacon
1 large egg yolk
1 small garlic clove, finely chopped
1/4 teaspoon Himalayan pink salt
1/4 cup bacon grease
1/4 cup good-quality extra-virgin olive oil
Pinch of cayenne pepper
Fresh lemon juice
Freshly ground black pepper

Cook a few of slices of  bacon in a cast iron pan until tender (not too crispy) over low heat to render the bacon fat (just shy of 10 minutes).  You want enough to make 1/4 cup grease, and any bacon not used in the aioli is still good.. Strain the fat of any burned bits (for a creamier aoili) and let cool to just room temperature (so it does not cook the egg when emulsified).  Set a piece of bacon aside (what happens to the remaining pieces of bacon is between you and your cast iron pan).

In a food processor, puree the egg yolk* and garlic.  In a steady stream, slowly drizzle in the olive oil and then the room temperature bacon fat. (if too thick add a couple of teaspoons of water). Toss in a piece bacon and pulse a couple of times, then add add a squeeze of lemon juice and remaining spices and stir well (you can also make this in a pan with just a whisk, whisking constantly during the emulsion process).

It will keep a week, covered, in the fridge. 

*Raw eggs should not be served to infants or toddlers, pregnant women, the elderly or those with compromised immune systems.  Use a pasteurized egg yolk, when done properly, it will be free of bacteria and still useable to make a mayo type sauce or salad dressing.