Easy Brunch Panini
by Hannah McClure Spring and early summer are times for many new beginnings and long-lived traditions. From flower bulbs and trees budding to seed planting and family dinners, you can be sure my palate for meals and desserts shift with the seasons. I go from wanting hearty comfort foods to quick and easy, filling, but light meals. Brunch is a meal that doesn’t get enough acknowledgment. Especially when one is busy getting gardens and other spring cleaning and projects done, or around holidays when often we spend so much time cooking and preparing for the big dinner that breakfast and lunch kind of take a back burner. No pun intended. So here is my best kitchen trick to successfully manage your farm/homestead while enjoying brunch! My brunch panini are exactly what brunch should be. A little breakfast and a little lunch and I sure hope you enjoy them.
You will need:
- A waffle iron, panini press, or a skillet
- A loaf of French bread or sourdough bread
- 10 eggs, scrambled and cooked well (about 1 cup/panini)
- 1 lb. shaved black forest ham (or ham of your choice (1/2-3/4 cup/panini)
- Mozzarella cheese (1-2 slices per sandwich)
- 1 red or orange sweet bell pepper slices into thin strips (3-4 strips/panini)
- Pesto (1 Tbsp per sandwich)
- Preheat waffle iron, panini press, or skillet to medium heat. While preheating, take one slice of French or sourdough bread and spread pesto evenly to cover one side.
- Next layer mozzarella cheese and 3-4 sliced bell pepper strips.
- Add a layer of cooked scrambled eggs (about 1 cup).
- Add shaved ham (about 1/2-3/4 cup).
- Top with another slice of French or sourdough bread.
- Carefully place in waffle iron, panini press, or skillet to cook.
- If using a waffle iron or panini press, pull down top lid and press till toasted on the outside. About 4-5 minutes.
- If using a skillet, press down using a spatula and toast each side for 2-3 minutes.
Serve hot with a side salad or fresh fruit.
Note: This makes 6-8 brunch panini depending on your preference with the number of eggs and amount of meat you use. Suggested amounts are listed per sandwich but can easily be adjusted to your liking. Additionally, in place of scrambled eggs, you can use over medium or hard-fried eggs.
HANNAH MCCLURE is an old soul homemaker and mother of four from Ohio. Gardening, keeping bees, sewing, raising chickens/seasonal hogs, and baking/cooking from scratch are a few things she enjoys in her homemaking. Always learning and always chasing her littles. Find Hannah on Instagram @muddyoakhennhouse.
Originally published in May/June 2022 issue of Countryside and Small Stock Journal and regularly vetted for accuracy.