i know i did a panini post a couple of weeks ago, but they are just so darn convenient and delicious! i had another craving for breakfast for dinner and couldn’t quite figure out what i wanted. i set out the with intention of making an omelette with some leftover crumbled sausage i had in the fridge but then i found a marvelous loaf of italian bread brushed with garlic and olive oil, fresh from the oven, at my local grocery store. i have a VERY hard time resisting fresh bread so into the cart it went! i thought this might make an odd sort of toast for my breakfast for dinner but then it dawned on me that i could, instead, make a panini with it!
you could use any kind of bread you like for this but since i had mine for dinner, why not add in some savory flavors like garlic? get creative!
basic ingredients: use what you like or have on hand as substitutions, or try my combination it was quite delicious!
- two pieces of bread: something heartier than boring old white sandwich bread!
- 2 or 3 eggs- depending on how large your slices are. i made 3 and ended up with a bit more than i could fit on the bread, but that’s ok it was a nice snack 🙂
- shredded cheese, about 1/2 cup- divided in two (sharp cheddar, american or swiss would be good)
- milk- about 3 tablespoons (less if you’re only using 2 eggs)
- 1 cup of meat: i used crumbled sausage and diced ham
- 1/4 to 1/2 cup diced veggies: i used sweet onion (i would have added tomato, if i’d had any left)
- butter for the pan
- salt and pepper to taste
- in a medium skillet brown your meat over medium-high heat until cooked through (if using leftover or cooked meat, cook enough to just heat through and develop a bit of a crust on the meat)
- add in veggies and cook to desired tenderness (i just let my onions go a couple of minutes, i like them to have some crunch)
- reduce heat to medium and melt in 1 tbsp butter
- whisk your eggs with milk in a medium bowl (or shake in a drink shaker)
- add eggs to pan and season with salt and pepper
- cook over medium heat, drawing a spatula through the egg mixture continuously. i like to work by drawing the cooked eggs to the middle, allowing the raw eggs to run off to the edges. once eggs have begun to set, use a folding motion, don’t stir them. be gentle, you want your eggs to stay tender and fluffy.
- add in half of your cheese just before the eggs are done and continue to cook until cheese is melted and eggs are just set
- remove eggs from pan and set aside
- slice off two 1/2 to 3/4 inch thick pieces of your bread
- melt 2 tbsp butter in a grill pan over medium-high heat*
- place one piece of bread down into butter
- put half the remaining cheese on the bread, followed by your cooked egg, followed by the remaining cheese, followed by the second piece of bread
- place the press down on the bread and cook until crusty and golden (about 3 to 4 minutes)
- add another 2 tbsp butter into pan and swish around to melt
- carefully flip your sandwich
- press again and cook another 3 to 4 minutes
- remove from pan and let rest a couple of minutes before slicing
*see my spicy chicken ranch panini post for more talk on this cooking process, etc
i’m thinking i might try a french toast and/or pancake breakfast sandwich in the future… that’s sounding pretty good right about now… and i must admit a guilty pleasure of mine are fast food breakfast sandwiches. i don’t have them often and i loath most fast food otherwise, but there is something about them, especially while traveling… some other homemade versions are in order for the future i think…