Caramelized Pear Panini

For bacon jam: Cook bacon in large, heavy pan over medium high heat until lightly browned and beginning to crisp.  Remove from pan and set aside to cool.

Return pan to heat and add onion and garlic, cooking until they become soft and translucent.

Cut bacon into 1-inch pieces and add back to pan along with brown sugar, coffee, vinegar and maple syrup. Bring mixture to a boil and reduce to a simmer.

Simmer over low heat, stirring occasionally to prevent sticking for up to 3 hours, or until onion is indistinguishable from bacon and entire mixture is deep brown in color and has a thick jam-like consistency. Remove from heat and cool 20 minutes.

Transfer cooled mixture to a food processor and pulse in intervals of several seconds until ingredients are finely chopped.

For blue cheese spread: Add blue cheese to softened cream cheese and mix gently until evenly incorporated and smooth.

Divide mixture and spread evenly on 12 of 24 slices of bread.

For panini: Toss pear slices with sugar and melted butter.

Spread other 12 slices of bread with bacon jam.

Top blue cheese-topped bread with sliced pears and several pieces of arugula.

Arrange slices of red onion on bacon jam-topped bread.

Join slices of bread to make 12 sandwiches and brush top of each one with olive oil.

Toast sandwiches in batches, placing them oiled-side down on panini press.  Brush other side with oil and press down 2-3 minutes per side or to your liking.