Breakfast Panini Valdostano

Recipe Ingredients

4 teaspoons	20ml	Butter
4		Eggs
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
4		Kaiser buns
8 oz	227g	Thinly-sliced fontina cheese
4		Canadian bacon
8		Thin tomato slices
24		Arugula leaves - stems removed (small)

Recipe Instructions

Melt 2 teaspoons butter in large nonstick skillet over low heat. When warm, add eggs. Use spatula to move yolk to center of white; hold until it stays, about 1 to 2 seconds. Season with salt and pepper to taste. Cook until yolk is almost entirely set, turning carefully after 2 minutes, for a total of about 3 minutes. Remove skillet from heat.

Arrange remaining ingredients evenly on bottom halves of buns as follows: 1/2 cheese, Canadian bacon, tomato slices, salt to taste, pepper to taste, arugula, fried egg, remaining cheese. Close bun. Gently press down to compress panini. (Can be assembled 1 hour ahead and kept at room temperature.)

Melt remaining butter in same skillet over medium heat. Place sandwich, top-side down, in skillet. Cook, covered, until cheese is melted and sandwich is heated through, turning once, about 3 to 4 minutes.

To serve, cut in half with serrated knife. Serve hot.

This recipe yields 4 servings.

Each serving: 427 calories; 1,433 mg sodium; 317 mg cholesterol; 31 grams fat; 4 grams carbohydrates; 33 grams protein; 0.20 gram fiber.

Source:
The Los Angeles Times, 12-29-1999

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