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Egg Panini Rarebit
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Cheddar Rarebit Spread:
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. |
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Butter
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2 oz.
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1/4 cup |
| Grated white Cheddar cheese |
8 oz. |
2 cups
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Grated white onion
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1-1/2 tsp.
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Worcestershire sauce
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1-1/2 tsp. |
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Hot sauce
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1 tsp.
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Minced parsley
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1-1/2 tsp.
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Dry mustard
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1/2 tsp.
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Smoked paprika
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1/2 tsp.
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Salt
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1/2 tsp.
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Dijon mustard
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4 oz. |
1/2 cup |
| Honey |
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2 Tbsp. |
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Large dense rustic or country bread slices
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2 lb. 8 oz. |
24 slices |
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Applewood bacon, cooked crisp and drained
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18 oz. |
24 slices |
| Eggs, beaten |
2 lb.* |
18 large |
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Salt and Pepper
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To taste |
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Large beefsteak tomato slices
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12 slices |
| Softened butter |
8 oz. |
As needed |
- Prepare cheese spread: In food processor or mixing bowl, cream butter. Add cheese and mix until well blended. Add remaining spread ingredients and mix until combined, about 2 minutes. Cover and refrigerate until serving.
- Blend mustard and honey; set aside.
- For each sandwich, spread one slice of bread with 1-1/2 to 2 tablespoons cheese spread. Spread one side of the remaining slice with 2 teaspoons honey-mustard.
- Season eggs with salt and pepper to taste. Portion 3 oz. eggs into heated small (8-inch) non-stick skillet. Cook into a flat omelet until eggs are firm throughout with no visible liquid remaining. Place, folded over if needed, onto cheese-spread bread slice.
- Top with a tomato slice, 2 bacon slices and honey-mustard slice. Spread the outside of sandwich with softened butter. Repeat for remaining sandwiches. Cook in a panini press until browned on the outside and heated throughout. 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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