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Panini (pronounced pah-NEE-nee) means “little breads,” but these toasted Italian sandwiches pack big flavor. Originating in Italy as a humble cafe snack, they have crossed the Atlantic to become an easy light meal. You can put just about anything on a panini, but hearty breads and pungent fillings work best. Sourdough bread, cheese and fresh spinach add zip to this sandwich, perfect for breakfast, lunch or dinner.
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 in a grill pan. Serve with tomato basil sauce on the side, if desired. Serves 2.
Recipe by Lisa Waterman Gray
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 in a grill pan. Serve with tomato basil sauce on the side, if desired. Serves 2.
Recipe by Lisa Waterman Gray
Per serving: 490 calories, 25g fat, 360mg chol., 28g prot., 38g carbs, 3g fiber, 1100mg sodium.
