Italian Breakfast Panini

I didn't do much cooking over the weekend but I did find a great way to take a simple BLT to the next level. I was browsing through some of my favorite blogs when I came across a recipe for an Italian Breakfast Panini over at Inn Cuisine. One look and I was hooked! It sounded so delicious that I bookmarked it and willed myself to remember it the next time we needed dinner in a hurry.

Well after a long day shopping with the girls while dh and ds rode dirt bikes, quick, easy and filling were definite requirements. This panini fit the bill perfectly. Cripy bacon, juicy tomatoes, fluffy scrambled eggs, spinach, cheese, all on some good whole wheat bread. And as if that wasn't enough, the bread is given an extra shot of flavor by brushing it with a mixture of olive oil and Italian seasonings. Delicious!

I also blogged about this sandwich over at my new blog The Good Life: Live Well on Less where I explore ways to save money without resorting to hideous mac 'n cheese in a box or forgoing shopping trips!

Italian Breakfast Panini
Recipe from Inn Cuisine, originally courtesy Aska Lodge B&B, adapted from Relishmag.com

3 eggs
1/8 tsp. salt
Coarsely ground black pepper
2 (3/4 oz.) slices sharp Cheddar cheese
1 small Roma tomato, thinly sliced
1 small handful baby spinach leaves
4 slices cooked bacon or Canadian bacon
2 (3/4 oz.) slices Provolone
4 slices oatmeal, sourdough, or any dense bread
Balsamic glaze
3 T Olive oil mixed with 1 tsp.Italian seasoning

Scramble eggs with salt & pepper. Brush one side of each bread slice with olive oil mixture (this side will be out). Layer cheddar cheese, tomato, spinach, bacon, eggs (drizzled with Balsamic glaze) and Provolone on 2 slices of bread, top with remaining bread. Cook 3-5 minutes on panini grill or in a grill pan. Slice diagonally in half.

Yield: 2 servings or 4 half servings.

Preparing an exciting meal for your family doesn't have to be expensive. It just takes a little thought. You could throw a couple of slices of bacon on some bread and maybe even add a fried egg. That would be fine ... but maybe a little boring. With a little more thought and not much more money, you can turn that ho-hum sandwich into something extraordinary.

This recipe that I found at a great blog called Inn Cuisine, starts out with a scrambled egg rather than fried. This is great for our family because I can control how much egg goes on each sandwich. It also allows you to stretch out the eggs if you need to make an extra sandwich or two. After scrambling the eggs, you layer the ingredients on some good bread. I am trying to save money but one area where I won't scrimp is on good bread. I always try to find some good whole wheat bread for my family. Tomato, spinach leaves and cheese make this sandwich special. Any cheeses would work. I used Provolone because I had some left from the French Onion Soup I made last week. I didn't have cheddar so I substituted some American cheese I had in the refrigerator. I left out the balsamic glaze because I was in a hurry and I forgot to add it. (Very sad because I love balsamic vinegar!) The sandwich had plenty of flavor without it though and brushing some olive oil flavored with dry herbs that you probably have in your spice rack already on the outside of the bread elevated this sandwich to the level of one I'd be willing to pay for!

For not much more money and not much more time, you have a filling and delicious meal that your family will request again and again!

Italian Breakfast Panini
Recipe courtesy Aska Lodge B&B, adapted from Relishmag.com

3 eggs
1/8 tsp. salt
Coarsely ground black pepper
2 (3/4 oz.) slices sharp Cheddar cheese
1 small Roma tomato, thinly sliced
1 small handful baby spinach leaves
4 slices cooked bacon or Canadian bacon
2 (3/4 oz.) slices Provolone
4 slices oatmeal, sourdough, or any dense bread
Balsamic glaze
3 T Olive oil mixed with 1 tsp.Italian seasoning

Scramble eggs with salt & pepper. Brush one side of each bread slice with olive oil mixture (this side will be out). Layer cheddar cheese, tomato, spinach, bacon, eggs (drizzled with Balsamic glaze) and Provolone on 2 slices of bread, top with remaining bread. Cook 3-5 minutes on panini grill or in a grill pan. Slice diagonally in half.

Yield: 2 servings or 4 half servings.