- 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
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