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Grilled Sausage and Cheddar Panini
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).
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