Panini for breakfast!
Panini were originally a snack sandwich that was served to bar customers in Italy. Ciabatta bread was the original panini bread. Panini are not meant to be big sandwiches with lots of meat and a bunch of excess ingredients. Panini are usually cut into triangle shapes that can be eaten in two or three bites. These sandwiches are meant to be flavorful small snacks. Modern panini sandwiches can be made with ingredients that are not Italian, but the petite snack sandwich theme should be kept intact. French bread, Italian bread and sourdough can be used to make a panini sandwich. I chose French bread for this breakfast panini. Bulk, uncased breakfast sausage can be purchased in many different flavors. Maple is a very popular breakfast sausage flavor. Maple syrup flavors the sausage on this panini and the aroma of maple sausage as it cooks really smells nice! Emmentaler cheese is what most Americans call swiss cheese. I prefer to call a cheese by its real name. Emmentaler is one of hundreds of cheeses that originated in Switzerland. In modern times, home cooks and chefs prefer specific names for cheese, rather than old nicknames for cheese. Emmentaler goes by the name of swiss cheese only in America, and that started sometime back in the 1920's. If you have been looking for a good style of breakfast sandwich, that is not like greasy fast food breakfast sandwiches that were cooked hours ahead of time and reheated in a microwave, then a crispy fresh panini breakfast sandwich is a good choice. There is no disguising a breakfast sandwich when it goes stale from being cooked ahead of time. Panini are always cooked to order.
Maple Sausage, Egg and Emmentaler Breakfast Panini: Cut 2 slices of French bread. Brush one side of each slice with olive oil. Place the bread slices on a countertop, with the oil side facing down. Place 4 ounces of uncased maple breakfast sausage in a countertop. Flatten the maple sausage into a flat oval patty shape that is the same size at the sliced bread. Heat a non-stick saute pan over medium heat. Plate the maple sausage patty in the pan. Cook the maple sausage patty on both sides, till it becomes fully cooked and browned. Place the sausage patty on one of the slices of bread. Heat a non-stick saute pan over medium/medium low heat. Add 1 pat of unsalted butter. Add 1 egg. Break the egg yolk. Season with sea salt and black pepper. Fry the egg "over hard" style, till it becomes fully cooked on both sides. Place the eggs on the maple sausage patty. Place a couple thin slices of emmentaler cheese (swiss cheese) on the egg. Place the other bread slice on the sandwich. Place the sandwich on a panini grill that is set to medium heat. Lower the panini grill lid on the sandwich and just let the weight of the grill press the sandwich. Grill the sandwich, till it becomes toasted crisp and golden brown. Cut the Maple Sausage, Egg and Emmentaler Breakfast Panini into 3 triangle shapes and set them on a plate. Garnish with an Italian parsley sprig.
This is a great tasting crispy panini breakfast sandwich! The maple flavored sausage adds a nice touch. Yum! ... Shawna
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