This tastes even better than it looks. And, it looks incredible – all that cheese and meat melted into a super sauce of Mad Dog Naga Morich Pepper Puree and tomato flavors.
Yes, you want this.
And, yes, you can have it on the table within 30 minutes with minimal effort. You might even have all the ingredients you need kicking around your kitchen already.
Is it destined to be your new favorite Mad Dog main? Hell yeah.
8 slices bacon, chopped
½ onion, chopped
1½ pounds ground beef
1 teaspoon Mad Dog 357 Naga Morich Pepper Puree
½ cup ketchup
¼ cup tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 cup Guinness
½ cup beef broth
2 cups sharp cheddar, cubed
6 panini rolls, sliced open
Cook the bacon in a large skillet over medium-high heat for 2-3, until just beginning to crisp. Remove the bacon from the pan and add the onion. Cook for 4-5 minutes, scraping any browned bits at the bottom of the pan, until the onions are soft. Add the beef to the pan. Cook, stirring as needed without breaking up all the beef bits, for 5-6 minutes.Add the Mad Dog 357 Naga Morich Pepper Puree along with the ketchup, tomato paste, Worcestershire, Dijon, Guinness and broth to the skillet. Stir to combine and cook, stirring regularly, until the sauce reduces and thickens. Return the bacon and add the cheese to the skillet. Stir to combine, then serve scooped onto the panini rolls.