Panini Perfecto

Panini Perfecto

Yield: 12 servings


  • 12 ciabatta rolls (4-5 oz. ea.)
  • Flavor-infused olive oil (pepper, basil, garlic, etc.), as needed
  • 2 lb., 10 oz.* eggs (24 large), beaten
  • Salt and pepper, to taste
  • 1 lb., 2 oz. rosemary ham, thinly sliced
  • 12 provolone or Havarti cheese slices (0.75 oz. ea.)

*If using frozen or liquid whole egg product.


  1. Lightly brush cut surfaces of bread with oil.
  2. 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.
  3. 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.
  4. Cook on grill or in Panini press until cheese melts and sandwich is browned and heated through. 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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