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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).