Breakfast Egg and Cheese Panini

Steps

1. 1

   Cook the bacon

   • Heat a large skillet over medium-high heat.
   • Arrange 4 bacon slices in a single layer, spacing them so they don't overlap.
   • Cook for 5–7 minutes, turning occasionally, until the edges are deeply golden brown and the fat has rendered.
   • Transfer to a paper towel–lined plate to cool and crisp further.
   • Leave the bacon fat in the skillet.

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   Ready when: Bacon is deeply golden brown and crisp

   Tip: Rendering the bacon fat in the same skillet adds incredible flavor to the scrambled eggs without extra ingredients

2. 2

   Scramble the eggs

   • Place the skillet back over medium heat and add ½ tablespoon of butter.
   • In a small bowl, whisk together 4 eggs with ¼ teaspoon salt and a pinch of black pepper.
   • Once the butter is melted and foaming, pour the egg mixture into the skillet.
   • Using a silicone spatula, gently stir from the edges toward the center, scraping the bottom occasionally, until soft, creamy curds form throughout, about 3–4 minutes.
   • The eggs should look slightly wet but mostly cooked.
   • Remove from heat immediately.

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   Ready when: Soft, creamy curds throughout; very slightly wet but mostly set

   Tip: Remove the eggs from heat while still slightly underdone; residual heat will finish cooking them and keep them creamy rather than rubbery

3. 3

   Preheat the panini pressOven 400°F / 205°C

   • Place a panini press on the stovetop or plug in an electric panini press.
   • Set the heat to medium-high (about 400°F/200°C).
   • Allow 2–3 minutes for the press to heat through completely.

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   Ready when: A drop of water sizzles immediately on contact with the surface

4. 4

   Slice and ready the ciabatta

   • While the press heats, slice each of the 2 ciabatta rolls in half horizontally to create 4 bread pieces—2 tops and 2 bottoms.
   • Set the pieces on your work surface.

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   Ready when: Both rolls are cleanly sliced in half

5. 5

   Build the paninis

   • On the bottom half of each ciabatta roll, layer as follows: half of the scrambled eggs, 2 bacon slices (break them if needed to fit), 2 slices of cheddar cheese, and if desired, 2–3 fresh arugula leaves and 2–3 tomato slices.
   • Top each sandwich with its corresponding top bread piece.
   • You should now have 2 assembled paninis.

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   Ready when: Both sandwiches are neatly assembled with all layers in place

   Tip: Arugula and tomato add freshness and prevent the sandwich from being too heavy or rich

6. 6

   Butter and grill the paninis

   • Spread the remaining 1 tablespoon of butter on the outside of both the top and bottom bread pieces of one sandwich (about ¼ tablespoon per piece).
   • Place the buttered sandwich on the preheated panini press.
   • Close the lid gently and grill for 2½–3 minutes until the exterior is golden brown with light grill marks, the cheese has melted visibly, and the filling is piping hot throughout.
   • Carefully remove with a spatula to a plate.
   • Repeat with the second sandwich, or grill both together if your press is large enough.
   • Let each panini cool for 15–20 seconds before serving.

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   Ready when: Bread is golden brown with light grill marks; cheese is visibly melted and oozing slightly from the edges

   Tip: Press down gently on the lid to avoid squishing and compacting the filling—light pressure is enough to crisp the bread and melt the cheese