Grilled Sausage and Cheddar Panini

Grilled Sausage and Cheddar Panini

Yield: 12 sandwiches


  • 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.


  1. In large bowl, beat eggs, milk, salt, and pepper; keep refrigerated until service.
  2. 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.
  3. Layer each sandwich: bread, cheddar slice, 2 sausage patties, eggs, cheddar slice, bread.
  4. 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).


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