Heirloom Tomato & Egg Brunch Panini

Nutritional Information

Serving size: 1/2

Servings per recipe: 2

  • Calories 730
  • Calories from Fat 310
  • Total Fat 34g 52%
  • Saturated Fat 13g 66%
  • Cholesterol 460mg 154%
  • Sodium 1920mg 80%
  • Carbohydrates 75g 25%
  • Dietary Fiber 4g 14%
  • Sugars  6g
  • Protein 33g
  • Vitamin A 35%
  • Vitamin C 20%
  • Calcium 35%
  • Iron 35%
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Heirloom Tomato & Egg Brunch Panini

BUITONI® Heirloom Tomato & Egg Brunch Panini

Prep: Min

Total: Min

Serves: 2

Original recipe submitted by Jennifer Fisher and refreshed by Buitoni.

Sandwiched between thick Ciabatta rolls, the traditional breakfast Panini is enhanced with a layer of scrambled eggs, smoked mozzarella, fresh basil, and juicy tomatoes. Perfect for breakfast, lunch or dinner.

 Pesto with Basil  (7 oz.)
Nutritional Facts

Ingredients:

Directions:

COMBINE eggs, salt and pepper in small bowl; set aside.

MELT 2 teaspoons butter in large, nonstick skillet over medium-high heat. Pour in egg mixture. Cook eggs by carefully pushing cooked portions at edges toward center until set; remove from heat.

SPREAD pesto evenly over bottom roll halves. Layer with cooked eggs, tomato, basil and cheese. Top with roll tops; secure with wooden picks.

MELT remaining 2 teaspoons butter in large, nonstick skillet over medium heat. Place sandwiches in skillet and cook, pressing frequently with the back of a spatula, for 4 to 5 minutes or until bottoms are golden brown. Carefully turn sandwiches over; continue to cook until top sides are golden brown and cheese is melted.

REMOVE wooden picks; cut in half and serve immediately.