Grilled Sausage and Cheddar Panini
Yield: 12 sandwiches
Ingredients
- 2 lb., 10 oz.* eggs (24 large)
- 12 oz. (3/4 cup) milk
- Salt and pepper, to taste
- Butter, as needed
- 1 lb., 2 oz. (24 slices) cheddar cheese
- 1 lb., 8 oz. sausage patties (24), cooked and kept warm
- Approx. 2 lb. sourdough bread slices (24 large)
*If using frozen or liquid whole egg product.
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.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).