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%

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



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.