Well after a long day shopping with the girls while dh and ds rode dirt bikes, quick, easy and filling were definite requirements. This panini fit the bill perfectly. Cripy bacon, juicy tomatoes, fluffy scrambled eggs, spinach, cheese, all on some good whole wheat bread. And as if that wasn't enough, the bread is given an extra shot of flavor by brushing it with a mixture of olive oil and Italian seasonings. Delicious!
I also blogged about this sandwich over at my new blog The Good Life: Live Well on Less where I explore ways to save money without resorting to hideous mac 'n cheese in a box or forgoing shopping trips!
Italian Breakfast Panini
Recipe from Inn Cuisine, originally courtesy Aska Lodge B&B, adapted from Relishmag.com
1/8 tsp. salt
Coarsely ground black pepper
2 (3/4 oz.) slices sharp Cheddar cheese
1 small Roma tomato, thinly sliced
1 small handful baby spinach leaves
4 slices cooked bacon or Canadian bacon
2 (3/4 oz.) slices Provolone
4 slices oatmeal, sourdough, or any dense bread
3 T Olive oil mixed with 1 tsp.Italian seasoning
Scramble eggs with salt & pepper. Brush one side of each bread slice with olive oil mixture (this side will be out). Layer cheddar cheese, tomato, spinach, bacon, eggs (drizzled with Balsamic glaze) and Provolone on 2 slices of bread, top with remaining bread. Cook 3-5 minutes on panini grill or in a grill pan. Slice diagonally in half.
Yield: 2 servings or 4 half servings.