This loaded breakfast panini is perfect to start your day with, or to serve to guests for a special treat.
Leftover ham was the inspiration for my loaded breakfast panini. My husband loves fried egg sandwiches, but doesn’t let himself eat them too often. In the summer months he loves them with a slice of fresh tomato. One morning while fixing breakfast, I saw the leftover ham in the refrigerator and put this sandwich together for him.
On this day, I used sour dough bread, with mayonnaise for my condiment. Another day I made this on ciabatta bread and used basil pesto for the condiment. Any time I have a fresh tomato, I do add a slice or 2 to the sandwich.
Preheat panini pan to medium heat. May use a grill pan or 2 cast iron skillets instead.
Butter one side on each slice of bread. Spread half of the mayonnaise on inside of 1 slice of bread. Place the bread, butter side down into hot pan.
Layer 2 slices of the cheese, the spinach leaves, ham, egg, bacon, tomato and remaining 2 slices of cheese onto bread. Spread remaining mayonnaise on inside of the other slice of bread and place on top of sandwich, butter side up.
Grill sandwich until bread is crisp, golden brown, and cheese has melted. Carefully, turn sandwich and cook on the other side, about 6-7 minutes total.
Notes
This recipe is so easy and can be made with any other ingredients you have available. I have used pesto instead of mayo to give it an Italian flavor.
By Pamela Shank
GRANDMA HONEY'S HOUSE https://grandmahoneyshouse.com/
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On this day, I used sour dough bread, with mayonnaise for my condiment. Another day I made this on ciabatta bread and used basil pesto for the condiment. Any time I have a fresh tomato, I do add a slice or 2 to the sandwich.
