Brunch Panini Food

BISTRO BREAKFAST PANINI

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Meanwhile, heat butter in a large skillet over medium heat. Add eggs; cook and stir until set., Place eggs on two slices of bread; sprinkle with salt and pepper. Layer with cheese, apple, bacon, spinach and remaining bread. Butter outsides of sandwiches. , Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

BRUNCH PANINI

Steps:

• Preheat a panini press. Divide half the cheese among 4 slices of the bread, then top with the prosciutto; spread 1 tablespoon jam on each and top with the remaining cheese. Set the remaining bread slices in place.
• In a shallow bowl, beat the eggs with the butter. Working in batches, dip both slices of each sandwich in the egg mixture and place in the panini press. Grill until the bread is crisp and golden, about 3 minutes.

BREAKFAST PANINI

Steps:

• Cut roll open.
• Cut cheese in half, add the 4 halves to the bread.
• Add the deli ham and sweet roasted peppers.
• Fry the two eggs, break yolks and add to roll.
• Cut roll in half.
• Grill in your panini press or george foreman grill.
• Enjoy.

BREAKFAST PANINI

Steps:

• Spray 8-inch skillet with cooking spray; heat skillet over medium heat. In medium bowl, beat eggs, seasoning and chives with fork or whisk until well mixed. Pour into skillet. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy; remove from heat.
• Meanwhile, heat closed contact grill or panini maker 5 minutes.
• For each panini, divide cooked eggs evenly between bottom halves of bagels. Top each with 1 slice tomato and onion, 2 ham slices, 1 cheese slice and top half of bagel. Transfer filled panini to heated grill. Close cover, pressing down lightly. Cook 2 to 3 minutes or until browned and cheese is melted. Serve immediately.

BREAKFAST PANINI

Steps:

• For the pancetta: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray 2 baking sheets with vegetable oil cooking spray. Arrange the pancetta in a single layer on each baking sheet. Bake until golden and crispy, about 10 to 12 minutes.
• For the jam: In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.
• Preheat a panini press. Spread the bottom half of each roll with the jam. Place 4 slices of cooked pancetta on top and add 2 slices of cheese. Place the top half of the roll on top of the cheese. Grill in a panini maker until the bread is toasted and the cheese has melted, 4 to 5 minutes. Cool slightly and serve.
• Cook's Notes:
• -To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.
• - For easier slicing, freeze the cheese for 15 minutes

EASY VEGGIE PANINI

Steps:

• Set panini maker to medium-high heat.
• Spread 1/2 tablespoon of butter and 1 teaspoon of mayonnaise on the bottom piece of the bread.
• Place a piece of mozzarella on top. Then layer tomato slice and basil leaves on top. Season with salt and pepper. Then place the top bun on.
• Grill it in a panini press until the cheese is fully melted and the outside is nice and crunchy. Repeat with the rest of the ingredients. Serve and enjoy!