Red Pepper, Egg and Provolone Panini
Ready In: 15 mins
Serves: 2
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
- Preheat panini grill or stove-top griddle pan (see note below).
- In a small bowl, beat eggs, oregano, salt, and pepper with a fork.
- Heat a nonstick skillet over medium-high heat; add egg mixture.
- Cook, lifting the edges with a fork, until set (2 to 3 minutes).
- 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.
- 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).
- 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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