Italian Breakfast Panini
Kitchen Tested 
- Yield 2 servings
- Prep 10 mins
- Cook 20 mins
An easy sandwich that's good for any meal.
Mark Boughton Photography / styling by Teresa Blackburn
Panini (pronounced pah-NEE-nee) means “little breads,” but these toasted Italian sandwiches pack big flavor. Originating in Italy as a humble cafe snack, they have crossed the Atlantic to become an easy light meal. You can put just about anything on a panini, but hearty breads and pungent fillings work best. Sourdough bread, cheese and fresh spinach add zip to this sandwich, perfect for breakfast, lunch or dinner.
Ingredients
- 3 eggs
- 1/8 teaspoon salt
- Coarsely ground black pepper
- 2 (3/4-ounce) slices Cheddar cheese
- 1 small Roma tomato, thinly sliced
- 1 small handful baby spinach leaves
- 2 slices cooked bacon
- 2 (3/4 ounce) slices provolone
- 4 slices sourdough bread
- 3 tablespoons prepared tomato basil sauce (or use marinara sauce and add 1 teaspoon chopped fresh basil), optional
Instructions
- Scramble eggs with salt and pepper.
- Layer Cheddar cheese, tomato, spinach, bacon, eggs and provolone cheese on 2 slices of bread. Top with remaining bread.
- Cook 3 minutes in a grill pan. Serve with tomato basil sauce on the side, if desired.
Recipe by Lisa Waterman Gray
