I used to make a classic breakfast sandwich when my kids were still at home. Now that it’s just my husband and me, I’ve jazzed it up with pear, smoked Gouda and spinach.
Ingreadient:
- 2 teaspoons butter, divided
- 4 large eggs, beaten
- 4 slices (3/4 in. thick) hearty Italian bread
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 ounces smoked Gouda or smoked cheddar cheese, cut in 4 slices
- 1 medium pear, thinly sliced
- 4 slices Canadian bacon, cooked
- 1/2 cup fresh baby spinach
Direction:
- Heat 1 teaspoon butter in a small nonstick skillet over medium heat; add eggs and scramble until set. Divide eggs between 2 slices of bread; sprinkle each with salt and pepper. Layer bread with cheese slices, pear slices, Canadian bacon and spinach. Top with remaining bread.
- If using a panini maker, spread remaining butter on both sides of both sandwiches. Grill according to manufacturer's directions until golden brown and grill marks show, 6-8 minutes.
- If using an indoor grill, spread 1/2 tsp. butter on 1 side of both sandwiches. Place buttered side down on grill; press down with a heavy skillet or other weight. Grill over medium-high heat until golden brown and grill-marked, 3-5 minutes. Remove weight; spread remaining butter on other side of the sandwiches. Return to grill, buttered side down; replace weight. Grill until golden brown, another 3-5 minutes.
