Potato paninis

Ingredients:

• 4 medium Russet Burbank potatoes
• Salt and freshly ground black pepper
• 2 cups small broccoli florets
• 6 slices of bacon
• 1 cup sour cream
• 1/2 cup finely chopped green onions
• 1 teaspoon white wine vinegar
• 4 slices of Munster cheese
• 4 slices Jarlsberg cheese
• 3 tablespoons of vegetable oil
• Hot sauce for filing

Preparation:

1. Prick each potato several times with a fork. Microwave until soft, about 15 minutes. Let cool for 10 minutes, then gently flatten each potato with your hands into a flatbread about 2 cm thick. Cut each flatbread in half horizontally to create two slices of "bread." Season each slice with salt and pepper.
2. Meanwhile, bring a medium saucepan of salted water to a boil. Add the broccoli and cook for 2 minutes, until the color lightens. Drain and rinse the broccoli with cold water to stop the cooking process, then transfer to a plate covered with a paper towel and let dry.
3. In a nonstick skillet over medium heat, fry the bacon until crisp on both sides, about 7 minutes. Transfer the bacon to a paper towel-lined plate; break each slice in half. Make the onion sauce: Blend the sour cream, green onions, vinegar, and 1/4 teaspoon salt in a blender until smooth. Transfer the sauce to a small bowl.
4. Assemble the panini: Place Muenster cheese, bacon, broccoli, and Jarlsberg cheese on 4 potato halves, layering them in order. Top with the other potato half. Heat olive oil in a large skillet over medium heat. Place the potato paninis in the skillet and cook for 3-4 minutes on each side, until golden brown. Season with salt and pepper. Cut the paninis in half and serve with onion sauce and hot sauce.