Pfannenbrote with Balsamic Onions, Bacon and Cheese
Sometimes the best recipes are the ones that don't need a recipe at all. Pfannenbrote (literally "pan breads") are one of those dishes: a couple of slices of buttered bread, a pan and whatever you have in the fridge. In this version the filling is made of red onions and bacon, cooked down with a splash of balsamic vinegar until they are sweet and slightly sticky, and finished with a slice of cheese that melts right into it.
I was recently asked for the recipe, so I finally wrote it down. It is my first recipe in English, so if you usually read this blog in German: don't worry, it's still the same kitchen 🙂
Which bread should I use?
Any bread that you can cut into even slices works. A rustic loaf, sourdough or a good sandwich bread are all fine. Just make sure the slices aren't too thick, otherwise the heat won't reach the cheese before the outside gets too dark.
Which cheese works best?
I like to use either Gorgonzola or a mountain cheese such as Bergkäse. Gorgonzola goes really well with the sweet and sour onions, while a mountain cheese is milder and melts beautifully. Feel free to experiment with whatever you have at hand.
Inspiration
The idea for this recipe came from the goat cheese sandwich with caramelized onions by natürlich lecker and the grilled cheese combos by King Arthur Baking.
Pfannenbrote
Ingredients
- Bread:
- 8 slices of bread (2 slices make one Pfannenbrot)
- Butter, for spreading
- Filling:
- 2 red onions
- 1 garlic clove (optional)
- 1 pack diced bacon (approx. 125 g)
- 1 tbsp oil, for frying
- 2 tbsp balsamic vinegar
- 4 slices of cheese (e.g. Gorgonzola or mountain cheese)
Directions
- Preparation:
- Butter one side of each slice of bread and stack them in pairs, butter to butter. This keeps your fingers clean until they go into the pan.
- Halve the red onions and cut them into thin slices. Finely dice the garlic.
- Onion filling:
- Heat the oil in a pan and fry the onions over high heat. After a few minutes, add the bacon and garlic and fry until the bacon starts to crisp.
- Deglaze with the balsamic vinegar and let it reduce. Make sure a little liquid is left, otherwise the filling will taste dry.
- Transfer the onion mixture to a bowl and wipe out the pan.
- Assembly:
- Place the slices butter side down in the pan and toast them until golden. You will usually need 2 pans for all 8 slices.
- Reduce the heat. Spread the onion mixture on the unbuttered side of half of the slices and top each with a slice of cheese.
- Cover with one of the toasted slices, butter side up. Press down gently and leave in the pan for a few more minutes until the cheese has melted.
Tips & variations
- They work great on the grill, too
- If the lids have gone a little soft, flip the sandwiches for a minute at the end
- Leave off the lid and serve them open-faced
- Or skip the lid and gratinate them in the oven for a few minutes