email this pageSourdough 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.
