Rounding out our week of breakfast focused dishes, this time around, we're looking at paninis - pressed hot sandwiches that are, in this case, filled with all your breakfast favorites. Fried eggs and bacon meet fresh greens and creamy cheese for a morning sandwich that's out of this world.
This recipe assumes you've already fried your bacon and eggs because when I know I need a quick breakfast and paninis are what's on the menu, this is an easy way to save time. If you don't have those ready, no worries. Just make them first and know it will take 15-20 minutes longer. Otherwise, add your eggs and bacon (no need to warm them from the fridge - the cooking process will do that) and carry on. I had beet greens and brie on hand, so that's what I used in my sandwiches. Pick what you have, what you want, or - ideally - both!
Sometimes these sandwiches get wrapped in parchment paper and toted to a park for a morning picnic. Sometimes they get stashed in a bag for a breakfast at work or school. Sometimes they join me for a road trip. And sometimes, if I'm very lucky, they end up in a basket in a canoe or on a sentimental spot overlooking a lake or some other magical spot to be shared with someone I love. I hope you get that kind of luck. Enjoy!
Breakfast Paninis
- 6 slices of sourdough bread - I used jalapeño cheddar bread
- ¼ cup compound or regular butter - I used Fish Sauce Butter
- 6 slices thick cut bacon, fried and drained
- 3 eggs, fried
- 6 slices brie or other creamy cheese
- Beet greens or other similar greens (spinach, kale, collards, etc)
If you do not have the bacon and eggs cooked already, begin there and set them aside to continue with the recipe. Preheat a large griddle, panini press, or sauté pan over medium-high heat.
Generously butter the two outer sides of each set of sourdough for the paninis. Carefully layer the bacon, eggs, cheese, and greens inside each panini.
Add the sandwiches to the griddle, panini press, or sauté pan and cook for 4 minutes per side. If you are using a press, cook for a total of 6 minutes with the lid closed. Allow the sandwiches to cool or a minute or two before serving.
- Yields: 3 servings
- Preparation Time: 20 minutes