Italian Breakfast Panini

Kitchen Tested
  • Yield 2 servings
  • Prep 10 mins
  • Cook 20 mins

An easy sandwich that's good for any meal.

Italian Breakfast Panini
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
Freshly 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

  1. Scramble eggs with salt and pepper.
  2. Layer Cheddar cheese, tomato, spinach, bacon, eggs and provolone cheese on 2 slices of bread. Top with remaining bread.
  3. Cook 3 minutes in a grill pan. Serve with tomato basil sauce on the side, if desired.

Recipe by Lisa Waterman Gray

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