Italian Breakfast Panini

Italian Breakfast Panini
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 2 servings
  • Prep: 10 mins
  • Cook: 20 mins

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.


3 eggs
1/8teaspoon salt
Freshly ground black pepper
2 (3/4-ounce) slices Cheddar cheese
1small Roma tomato, thinly sliced
1small handful baby spinach leaves
2slices cooked bacon
2 (3/4 ounce) slices provolone
4slices sourdough bread
3tablespoons prepared tomato basil sauce (or use marinara sauce and add 1 teaspoon chopped fresh basil), optional


  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.

Nutritional Info *per serving

  • Calories 490
  • Fat 25g
  • Cholesterol 360mg
  • Sodium 1100mg
  • Carbohydrate 38g
  • Fiber 3g
  • Protein 28g