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panini-perfecto

Panini Perfecto

Yield:12 servings

INGREDIENTS WEIGHT MEASURE
Ciabatta rolls (4-5 oz. each) 12
Flavor-infused olive oil (pepper, basil, garlic, etc.) - As Needed
Eggs, beaten 2 lb. 10 oz.* 24 large
Salt and Pepper - To taste
Thinly-sliced rosemary ham 1 lb. 2 oz. -
Provolone or Havarti cheese slices (.75 oz. each) 12

DIRECTIONS

  • Lightly brush cut surfaces of bread with oil.
  • Scramble eggs in small batches, as needed, on grill or in spray-coated pan until firm throughout with no visible liquid egg remaining. Season to taste with salt and pepper. Keep warm.
  • Assemble sandwiches, layering 1½ oz. of the ham, approximately ⅔ cup cooked eggs, and 1 slice cheese on cut side of each bread bottom. Close with roll/bread top.
  • Cook on grill or in panini press until cheese melts and sandwich is browned and heated through. 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).