Monday, May 07, 2007

'Prosciutto' and Egg Panini

Today I started my new job at the psychiatrist's office! I am working later than I used to, so I wanted to come home to a quick and easy meal that would be yummy and satisfying. I picked this sandwich from the January 2007 issue of Real Simple magazine because we love breakfast sandwiches. The only (yet huge) change I made is that I used vegetarian bacon instead of the prosciutto. I don't know what prosciutto tastes like, but we loved our sandwiches so I think it was a good substitution. We had it with some tater tots, because everything goes well with tater tots. We will definitely make this again. We will probably make it with cheddar vs swiss next time though. It was good with the swiss, but we are cheddar nerds.

Prosciutto and Egg Panini
8 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
4 soft rolls, halved lengthwise
8 ounces prosciutto, thinly sliced (Sub: Veggie bacon)
8 ounces Swiss cheese, thinly sliced

In a small bowl, whisk together the eggs, salt, and pepper.

Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Pour in the eggs and scramble until cooked through.

Divide the eggs among the bottom halves of the rolls. Add the prosciutto and cheese and sandwich with the tops of the rolls.

Melt the remaining butter in a grill pan or large nonstick skillet over medium heat. Add half the sandwiches to the skillet. Cook, pressing frequently with the back of a spatula or placing another pan on top of the sandwiches to weigh them down, until the cheese has melted and the bread is golden, 4 to 6 minutes. Repeat with the remaining sandwiches.

Yield: 4 servings

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