Thai Basil Beef Panini with Fried Egg

Name: Thai Basil Beef Panini with Fried Egg
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 8 oz (225 g) ground beef, 85/15 blend; 3 cloves (15 g) garlic cloves, minced; ½ cup (12 g) fresh Thai basil, leaves torn or roughly chopped; 1 tablespoon (15 ml) fish sauce; 1 tablespoon (15 ml) fresh lime juice; ½ teaspoon (2 g) sugar; ¼ teaspoon (½ g) red chili flakes; to taste black pepper, freshly ground; 2 tablespoons (30 ml) neutral oil or canola oil; 2 tablespoons (28 g) unsalted butter, softened; 2 rolls (200 g) ciabatta rolls, split horizontally; 4 oz (115 g) fresh mozzarella or low-moisture mozzarella, sliced or torn; 2 eggs (100 g) large eggs; to taste kosher salt

From the MyKitchenBank Kitchen

A bold fusion panini featuring spiced ground beef with Thai basil, topped with a runny fried egg and melted mozzarella, pressed between toasted ciabatta. The combination of savory beef, fragrant Thai basil, creamy cheese, and silky egg yolk creates a satisfying, flavorful sandwich.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 2 panini

Save to My Kitchen Jump to recipe

Steps

Before you start

Have your panini press or griddle ready to heat
Slice your ciabatta rolls and set them aside
Bring eggs to room temperature for even cooking
Have all ingredients prepped and measured before cooking the beef

1
Make Thai basil beef filling
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
- Once shimmering, add the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef and cook, breaking it apart with a spoon, until it is browned throughout and no longer pink, about 3–4 minutes.
- An instant-read thermometer inserted into the thickest part should read 160°F (71°C) for food safety.
- Drain off excess fat if needed.
- Stir in the fish sauce, lime juice, sugar, and chili flakes.
- Cook for another minute, then add the torn Thai basil and a grind of fresh black pepper.
- Taste and adjust seasoning with salt as needed.
- Transfer the beef mixture to a small bowl and set aside.
+ Show details− Hide details
Ready when: Beef is browned throughout with no pink, internal temperature 160°F (71°C)
Tip: Don't overcrowd the pan when cooking the beef; let it brown slightly for better flavor.
2
Fry eggs sunny-side up
- Wipe out the same skillet and place it over medium heat.
- Add the remaining 1 tablespoon of oil.
- Once hot, crack both eggs into the skillet, keeping the yolks intact.
- Cook until the whites are set and opaque but the yolks are still runny, about 3–4 minutes.
- Season lightly with salt and pepper.
- Slide the eggs onto a plate.
+ Show details− Hide details
Ready when: Egg whites are set and opaque; yolks jiggle when pan moves
Tip: Keep the heat at medium to avoid browning the edges of the egg whites too much.
3
Butter and assemble panini
- Spread softened butter on the outside of each ciabatta roll (the side that will be grilled).
- Arrange the split rolls cut-side up on a clean work surface.
- On the bottom halves, layer half the mozzarella, half the Thai basil beef mixture, one fried egg, and the remaining mozzarella.
- Top with the buttered top halves, butter-side up.
+ Show details− Hide details
Ready when: Panini are fully assembled with all layers in place
Tip: Layer the mozzarella on both sides of the filling to help it melt and hold the sandwich together.
4
Grill the paniniOven 400°F / 205°C
- Preheat a panini press or outdoor grill with a heavy skillet for pressing to medium-high heat (about 400°F / 200°C).
- Place the assembled panini on the hot press (or grill) and close the lid or weight it down with the skillet.
- Grill until the bread is deep golden brown and crispy, about 4–5 minutes.
- The mozzarella should be melted and the exterior bread should have grill marks.
+ Show details− Hide details
Ready when: Bread is deep golden brown with grill marks; cheese is melted inside
Tip: Don't move the panini once they hit the press; let them sit undisturbed so the bread gets crispy and the cheese melts evenly.
5
Rest and serve
- Remove the panini from the press and let them rest on a cutting board for 2–3 minutes.
- This allows the cheese and egg yolk to set just slightly, making the sandwich easier to cut and eat.
- Slice in half if desired and serve immediately while still warm.
+ Show details− Hide details
Ready when: Panini has rested and is cool enough to handle safely
Tip: A slightly runny yolk is part of the appeal here—the warmth will set it a bit while resting, but it should still be creamy when you bite into it.

Good to know

Tips

If you don't have a panini press, use a heavy cast-iron skillet or griddle weighted down with another skillet or a brick for the same effect.
For a less-runny yolk, cook the eggs an extra minute; for a fully set yolk if preferred for food safety, cook until the yolk is solid (about 5–6 minutes total).
Toast the ciabatta lightly on the inside before assembly if you prefer extra crispness and moisture barrier inside the sandwich.

Storage & reheating

Best enjoyed immediately. Leftover panini can be stored in an airtight container in the refrigerator for up to 1 day. Reheat in a skillet over medium heat for 2–3 minutes per side, or in a toaster oven at 350°F (175°C) for 5 minutes until warm and cheese is melted again. The fried egg may become rubbery upon reheating.

Substitutions

fresh Thai basil → fresh basil or mint. Regular basil or mint will provide a different but still herbaceous flavor. Use the same amount, though the final taste will be less distinctly Thai.
fish sauce → soy sauce or tamari. Use 1 tablespoon of soy sauce or tamari; it will be slightly less pungent but still provide savory depth.
fresh mozzarella or low-moisture mozzarella → provolone, fontina, or Swiss cheese. Any of these melts well and provides a richer, more complex flavor profile.
ciabatta rolls → focaccia or a sturdy ciabatta-style artisan loaf. Use a bread with enough structure to hold the filling without falling apart when grilled.