email this pageSo here is our tribute to the most important meal of the day. Our Grilled Reuben Sandwich is inspired by The Commuter Sandwich at La Grande Orange Grocery, in the historic Phoenix, Ariz., neighborhood of Arcadia. Our Italian Breakfast Panini is an easy-to-make take on Sven’s Breakfast Panini, available at Sven’s European Café, in Milwaukee, Wis. And, guess what, you may want to call them Sunset Sandwiches—they’re just as good for dinner.
Italian Breakfast Panini
Photography: Mark Boughton, Styling: Teresa Blackburn
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Sourdough bread, cheese and fresh spinach add Italian zip to this sandwich.
Ingredients
3 eggs
1⁄8 teaspoon salt
Coarsely ground black pepper
2 (¾-ounce) slices Cheddar cheese
1 small Roma tomato, thinly sliced
1 small handful baby spinach leaves
2 slices cooked bacon
2 (¾-ounce) slices provolone
4 slices sourdough bread
3 tablespoons prepared tomato basil sauce
(or use marinara sauce and add 1 teaspoon chopped fresh basil), optional
Instructions
1⁄8 teaspoon salt
Coarsely ground black pepper
2 (¾-ounce) slices Cheddar cheese
1 small Roma tomato, thinly sliced
1 small handful baby spinach leaves
2 slices cooked bacon
2 (¾-ounce) slices provolone
4 slices sourdough bread
3 tablespoons 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 on panini grill or in a grill pan. Serve with tomato basil sauce on the side, if desired. Serves 2.
Recipe by Lisa Waterman Gray, "Sunrise Sandwiches," Relish Good Food Fast, March 2008.
Nutritional Information
2. Layer Cheddar cheese, tomato, spinach, bacon, eggs and provolone cheese on 2 slices of bread. Top with remaining bread.
3. Cook 3 minutes on panini grill or in a grill pan. Serve with tomato basil sauce on the side, if desired. Serves 2.
Recipe by Lisa Waterman Gray, "Sunrise Sandwiches," Relish Good Food Fast, March 2008.
Per serving: 490 calories, 25g fat, 360mg chol., 28g prot., 38g carbs, 3g fiber, 1100mg sodium.
French Toast Sandwich
Photography: Mark Boughton, Styling: Teresa Blackburn
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You’ll need a fork to eat this rich and decadent take on an old favorite.
Ingredients
4 ounces mascarpone cheese, softened
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons maple syrup
2 tablespoons chopped walnuts
1 teaspoon butter
1 large apple, diced with skin on
1 egg
1⁄3 cup 2% reduced-fat milk
8 slices cinnamon raisin bread
Instructions
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons maple syrup
2 tablespoons chopped walnuts
1 teaspoon butter
1 large apple, diced with skin on
1 egg
1⁄3 cup 2% reduced-fat milk
8 slices cinnamon raisin bread
1. Combine mascarpone, cinnamon, nutmeg, maple syrup and walnuts; mix well. Melt butter in a small nonstick skillet. Add apples and cook until tender. Remove apples.
2. Whisk together egg and milk. Dip bread in egg mixture; cook bread on both sides in nonstick skillet until golden brown.
3. Spread 1 tablespoon mascarpone mixture on one side of each of 4 slices of bread; top with cooked apple and remaining bread slices.
4. Cook until apple filling is thoroughly heated. Serve with maple syrup. Serves 4.
Recipe by Lisa Waterman Gray, "Sunise Sandwiches, Relish Good Food Fast, March 2008.
Nutritional Information
2. Whisk together egg and milk. Dip bread in egg mixture; cook bread on both sides in nonstick skillet until golden brown.
3. Spread 1 tablespoon mascarpone mixture on one side of each of 4 slices of bread; top with cooked apple and remaining bread slices.
4. Cook until apple filling is thoroughly heated. Serve with maple syrup. Serves 4.
Recipe by Lisa Waterman Gray, "Sunise Sandwiches, Relish Good Food Fast, March 2008.
Per serving: 400 calories, 21g fat, 90mg chol., 11g prot., 44g carbs., 4g fiber, 260mg sodium.
Grilled Reuben Sandwich
Photography: Mark Boughton, Styling: Teresa Blackburn
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Rye bread and corned beef punch up scrambled eggs in this recipe, perfect for using leftover corned beef.
Ingredients
Ingredients
2 eggs
1⁄8 teaspoon salt
Coarsely ground black pepper
4 ounces thinly sliced corned beef or ham
4 slices light rye bread with seeds
2 (¾-ounce) slices Swiss cheese
1 teaspoon butter
Instructions
1⁄8 teaspoon salt
Coarsely ground black pepper
4 ounces thinly sliced corned beef or ham
4 slices light rye bread with seeds
2 (¾-ounce) slices Swiss cheese
1 teaspoon butter
1. Scramble eggs with salt and pepper.
2. Layer corned beef and cheese on two slices of bread. Top with scrambled eggs and remaining bread.
3. Melt butter in a small skillet. Grill sandwich until golden brown and crisp. Serves 2.
Recipe by Lisa Waterman Gray, "Sunrise Sandwiches," Relish Good Food Fast, March 2008.
Nutritional Information
2. Layer corned beef and cheese on two slices of bread. Top with scrambled eggs and remaining bread.
3. Melt butter in a small skillet. Grill sandwich until golden brown and crisp. Serves 2.
Recipe by Lisa Waterman Gray, "Sunrise Sandwiches," Relish Good Food Fast, March 2008.
Per serving: 390 calories, 16g fat, 265mg chol., 28g prot., 31g carbs., 2g fiber, 1090mg sodium.
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