I love the egg sandwiches that we get at delis and bagel shops (having such great delis and bagel places here on Long Island I get spoiled) but making them at home is easy too-and better for you since you can control the ingredients and skip the butter and extra grease. I’ve heard from people visiting (the NY metro area) that egg sandwiches don’t exist where they live. They have my full sympathy. I can’t fathom life without great delis, bagel shops and pizzerias. Here we get them on bagels or on kaiser rolls. I didn’t have either but the flatbread in my panini press worked perfectly. They’re heaven.
Feel free to use egg whites, egg beaters, bacon, different cheeses etc.. to make it your own. Some people put ketchup on it too but I don’t.
Sausage, Egg and Cheese Panini
Ingredients:
- 5 large eggs, scrambled in a bowl
- 2 tbsp milk (any is fine-skim, whole, 2%)
- 7 sausage links or 2 patties
- 2 flatbreads
- 4 slices american cheese (we use the Boar’s Head brand. It melts differently than others and in my opinion has a nicer texture).
Instructions:
- Cook the sausage as to package instructions then set onto paper towels to drain. Chop into small pieces and return to paper towels and set aside.
- While the sausages are cooking make the eggs. In a medium non-stick frying pan with a flat base over medium heat cook the eggs,. Using a rubber spatula frequently pull the cooked eggs away from the edge, tilt the pan to allow the raw eggs to flow to the pan surface. Turn when needed trying to keep the eggs together. When they’re all cooked remove from the heat and set aside. (Sprinkle with a bit of salt and pepper if desired but I don’t generally because of the seasonings in the sausage. )
- Microwave the flat bread for a few seconds to loosen it up.
- On one half of the flatbread place half of the cheese, eggs and sausage. Fold the other half of the bread over the top and place on the panini press until bread is crisp and cheese has melted fully.
- Serve immediately.
Makes 2.
Sparks from the Kitchen 