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• DIRECTIONS
• » Brush inside of cut bread halves with olive oil and garlic. Broil or grill cut bread halves for 2 minutes or until golden brown. Keep warm.
• » Grill peppers and onions in 2 tablespoons olive oil. Sprinkle with basil, salt, and pepper; toss and keep warm.
• » Grill steak slices on hot grill 2 to 3 minutes or until thoroughly cooked; keep warm.
• » Blend eggs, salt, and lemon-pepper.** Cook and scramble eggs in small batches, as needed, until firm throughout with no visible liquid egg remaining. Keep warm.
• » To serve, portion about 2 oz. steak and 1/2 cup cooked eggs on bottom half of each cut panini. Top with 2 slices cheese and 1/3 cup grilled vegetables. Cover with top half of panini. Serve immediately.

*If using frozen or liquid whole egg product.
**Refrigerate if not using immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Sandwich Press Variation: Brush only outside bread halves with olive oil-garlic blend. Follow steps 2 and 3. Blend eggs in 2-egg (1.7 oz.) portions, seasoning to taste with salt and lemon-pepper; cook omelet-style, in 8-inch omelet pan until firm throughout with no visible liquid egg remaining. Fold omelet in half before transferring to bread. Assemble sandwiches as directed in step 5, substituting omelet for 1/2 cup cooked eggs, keeping brushed bread halves on outside. Grill on sandwich press about 5 minutes or until browned and cheese is melted.