Red Pepper, Egg and Provolone Panini |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Yummy! This recipe was adapted from one published in Relish magazine, which comes as an insert in our local newspaper. Their suggestion of adding sautéed or grilled red onion slices for variety sounds good, too. Ingredients:
4 slices crusty italian bread, 1/2-inch thick (recipe called for sicilian-style sesame semolina bread, which is not in this ingredient database) |
3 large eggs |
3/4 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/2 cup jarred roasted red pepper, drained (feel free to roast your own, of course) |
2 ounces sharp provolone cheese, sliced |
1 ounce parmesan cheese, sliced |
olive oil |
Directions:
1. Preheat panini grill or stove-top griddle pan (see note below).
2. In a small bowl, beat eggs, oregano, salt, and pepper with a fork.
3. Heat a nonstick skillet over medium-high heat; add egg mixture.
4. Cook, lifting the edges with a fork, until set (2 to 3 minutes).
5. Divide eggs, peppers and cheeses between 2 slices of bread (I really just eyeballed most of the ingredients); top with remaining bread slices and brush outsides lightly with oil.
6. Place on panini grill or griddle and cover with grill top or grill press; grill until golden and cheese starts to melt (2 to 3 minutes per side).
7. Note: I just use a Foreman grill to make panini-I was given the grill several years ago as a gift and can't say I use it for anything else, but it does make great sandwiches :).
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