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Grilled Sausage and Yield: 12 sandwiches |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Eggs | 2 lb. 10 oz.* | 24 large | ||||
| Milk | 12 oz. | 3/4 cup | ||||
| Salt and Pepper | - | To taste | ||||
| Butter | - | As needed | ||||
| Cheddar cheese | 1 lb. 2 oz. | 24 slices | ||||
| Sausage patties, cooked and kept warm | 1 lb. 8 oz. | 24 patties | ||||
| Sourdough bread slices | Approx. 2 lb | 24 large |
- DIRECTIONS
- » In large bowl, beat eggs, milk, salt, and pepper; keep refrigerated until service.
- » For each sandwich, pour 1/2 cup egg mixture in buttered 6-inch pan over medium heat. Cook until firm throughout with no visible liquid remaining.
- » Layer each sandwich: bread, cheddar slice, 2 sausage patties, eggs, cheddar slice, bread.
- » In spray-coated panini machine, cook sandwiches until cheese melts and sandwiches are deep golden brown. (If using a grill pan, press/weigh-down sandwiches using smaller heavy pan.) Serve immediately.
- *If using frozen or liquid whole egg product.
- Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).