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Panini Perfecto
Yield:12 servings
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| 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).
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