Saturday, April 9, 2011

April 9, 2011: Breakfast Panini Melt Recipe

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Last year my husband and I bought a new grill. Not just any kind of grill – this one is what I refer to as the “Mack Daddy” of grills. It’s stainless steel, it has an infrared burner, a steak searer and – a Panini press! Now that the cover has been taken off the grill and the spring grilling season is officially in full swing (although it's supposed to snow again today!), I’m cooking less and less inside while cooking as much as possible outdoors. I’m always looking for recipes outside of the usual barbecued chicken or steaks I can make on the grill.

This recipe is a great way to use your homemade sourdough bread (it tastes scrumptious in this recipe) – and create a breakfast sandwich that is tastier and healthier than you can order at the fast food drive-through. It doesn’t just have to be breakfast, either; this sandwich is filling enough that it makes a nice, light dinner when served with a green salad.

Ham, Egg and Cheese Panini

4 slices sourdough bread, sliced ½” thick
4 T. Dijon mustard
2 slices Havarti cheese
2 slices deli ham (or substitute 4 strips bacon, cooked or 2 slices pancetta)
2 eggs
2 t. grated Parmesan cheese
1 t. milk
1 t. minced chives (or green onions)
1 t. + 1 T. butter

Beat the eggs with the Parmesan cheese, milk and chives. Melt the teaspoon of butter in a nonstick or seasoned cast iron skillet over medium heat. Add the eggs and cook as you would an omelet, lifting the cooked edges and letting the runny eggs slide to the bottom. Cook just until done but not quite set on top.

Spread mustard on one side of each slice of bread. Arrange half the cheese and ham on each slice. Top with half the cooked eggs. Place the remaining slices of bread on top, mustard side in, and brush the outsides with half the melted butter. In a skillet over medium heat, or a Panini press, place the sandwiches butter side down. Brush with remaining melted butter on the outside bread slices and close the press, or, if using a skillet, place another heavy skillet on top of the sandwiches; flip halfway through cooking time. Cook about 5 minutes or until golden brown and cheese is melted.

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