Egg, Mushroom, Havarti, and Dill Panini
Ready In: 23 mins
Serves: 2
Ingredients
- 2 ciabatta rolls
- 1 tablespoon olive oil
- 1 teaspoon olive oil
- 1 1⁄2 cups sliced white button mushrooms
- 2 eggs, beaten
- 3 ounces havarti cheese, thinly sliced
- 2 teaspoons chopped fresh dill
- sea salt
- fresh ground black pepper
- vegetable oil, for sauteing and brushing
Directions
- Preheat a Panini grill.
- Trim the top and bottom off the ciabatta rolls so that they are about 1 inch thick.
- Slice open lengthwise
- Heat 1 tablespoon oil in a skillet.
- Season the mushrooms with salt and pepper and gently sauté for 4 minutes.
- Remove the mushrooms from the skillet and set aside.
- Add another teaspoon of oil to the skillet, pour in the eggs and scramble them over low heat.
- Evenly distribute the cheese on the two roll bottoms; spoon on the scrambled eggs, top with the mushrooms, and sprinkle with dill; cover with roll tops.
- Brush both sides of the Panini with a little oil and grill in the preheated Panini grill for 2-3 minutes, or according to the manufacturer’s instructions.
- The bread should be golden brown and the filling warmed through.
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