Ham Cheese And Fried Egg Panini Recipes

Steps:

• In a small bowl, whisk the eggs, egg whites, milk and onion. Coat a large skillet with cooking spray and place over medium heat. Add egg mixture; cook and stir over medium heat until completely set., Combine mustard and syrup; spread over 4 bread slices. Layer with scrambled eggs, prosciutto and cheese; top with 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. Cut each panini in half to serve.

Steps:

• Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.
• Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.

Steps:

• Place a 9 1/2- to 11-inch nonstick skillet over medium heat and preheat for 2 to 3 minutes. Spray the skillet for about 2 seconds with cooking spray, then cook the ham or Canadian bacon on each side until hot and lightly browned. Transfer to a plate and set aside.
• Place the bread in the skillet to toast for about 30 seconds on each side. Set aside.
• Spray the skillet again with cooking spray until very well coated, about 5 seconds. (You can also substitute melted butter for the cooking spray if you like.) Whisk the eggs in a small bowl and pour into the skillet. Season with salt and pepper. Reduce the heat to low and allow the egg to firm up, about 1 minute. While the top of the egg is still wet, place both slices of bread in the center next to each other. The egg will firm up around them.
• Flip the entire round of egg with the bread stuck to it. Now the 2 slices are covered by the egg and it will look like an omelet from the top. Fold the edges of the egg over the bread, leaving them still connected to the the bread slices. Top the bread slice on the left with the cheese. Top the other bread slice with the ham or Canadian bacon, folding or overlapping slightly if necessary to fit inside the bread. Once the egg is set, gently fold the right slice of bread over the other to close the sandwich. Slide the sandwich onto a plate and, voila, you have a perfect breakfast sandwich.

Steps:

• Preheat an electric panini press on the "panini" setting according to the manufacturer's instructions. In a large nonstick fry pan over medium-high heat, warm the 1 tsp. vegetable oil. Working in batches, brown the ham slices, turning once, about 1 minute per side. Transfer to a plate. Lay the baguette pieces, cut side up, on a work surface. Sprinkle about 1 oz. cheese on each bottom half and arrange the ham on top, dividing evenly. Sprinkle with the remaining cheese. Spread 2 tsp. mustard on the top half of each baguette, then cover each sandwich with a top half. Place 2 sandwiches on the preheated panini press, close the lid, and cook until the cheese is melted and the bread is toasted, about 4 minutes. Transfer to a plate. Repeat with the remaining sandwiches. Meanwhile, in a bowl, whisk together the shallot, honey and vinegar. Add the olive oil in a slow, steady stream, whisking until emulsified. Add the salad greens and toss to coat well. In a large fry pan over medium-low heat, warm the 1 Tbs. vegetable oil. Crack the eggs into the pan and cook until the whites turn opaque, about 1 minute. Gently turn the eggs over and cook for 1 minute more. Open the sandwiches and top each with 1 egg. Sprinkle with the chives. Arrange the dressed salad greens on top, dividing evenly. Close the sandwiches and serve immediately. Serves 4.