📝 About This Recipe
Elevate your morning routine with this sophisticated take on the classic breakfast sandwich, featuring artisanal sourdough and a symphony of Mediterranean-inspired flavors. This panini combines the silkiness of soft-scrambled eggs with the salty crunch of prosciutto di Parma and the melt-in-your-mouth creaminess of fresh fontina cheese. It is a textured masterpiece that brings the warmth of an Italian cafe right to your kitchen table.
🥗 Ingredients
The Bread and Base
- 4 slices Sourdough Bread (thick-cut, artisanal loaf)
- 2 tablespoons Unsalted Butter (softened to room temperature)
- 2 teaspoons Dijon Mustard (for a subtle tang)
The Protein and Cheese
- 4 pieces Large Eggs (preferably organic or pasture-raised)
- 4 slices Prosciutto di Parma (thinly shaved)
- 4 ounces Fontina Cheese (thinly sliced or grated)
- 1 tablespoon Whole Milk (to whisk into the eggs)
Fresh Elements and Aromatics
- 1 cup Baby Arugula (washed and dried)
- 2 tablespoons Sun-dried Tomatoes (oil-packed, julienned)
- 1 tablespoon Fresh Chives (finely minced)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your panini press to medium-high heat. If you don't have a press, place a heavy cast-iron skillet on the stove over medium heat.
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2
In a medium bowl, crack the 4 eggs and add the tablespoon of milk, a pinch of salt, and the black pepper. Whisk vigorously until the mixture is uniform and slightly frothy.
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3
Melt a small knob of butter in a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for 20 seconds until the edges begin to set.
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4
Using a silicone spatula, gently push the eggs toward the center to create soft, large curds. Cook until just barely set—they should still look slightly wet, as they will finish cooking inside the panini.
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5
Remove the eggs from the heat and stir in the minced chives. Set aside on a warm plate.
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6
Lay out the four slices of sourdough. Lightly butter one side of each slice (this will be the side touching the press). Flip them over and spread a thin layer of Dijon mustard on the inside of two slices.
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7
Layer one slice of fontina cheese onto the mustard-coated bread, followed by two slices of prosciutto, folding the meat so it fits within the bread's borders.
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8
Divide the soft-scrambled eggs evenly between the two sandwiches, piling them gently onto the prosciutto.
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9
Top the eggs with the julienned sun-dried tomatoes and a handful of fresh baby arugula.
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10
Add the final layer of fontina cheese and top with the remaining bread slices, buttered side facing up.
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11
Place the sandwiches into the panini press. Close the lid and grill for 3-5 minutes until the cheese is oozing and the bread has distinct, golden-brown grill marks.
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12
If using a skillet, place the sandwich in the pan and weight it down with another heavy pan. Grill for 2 minutes per side until crisp and golden.
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13
Carefully remove the panini from the heat and let them rest for 60 seconds. This allows the cheese to set slightly so the fillings don't slide out when you cut them.
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14
Slice diagonally with a serrated knife and serve immediately while the cheese is at its peak meltiness.
💡 Chef's Tips
For the best crust, use room temperature butter mixed with a tiny pinch of garlic powder for the exterior of the bread. Avoid overcooking your scrambled eggs in the skillet; they should be 'custardy' because the heat of the panini press will firm them up further. If sourdough is too sour for your palate, a thick-cut brioche or ciabatta roll makes an excellent, buttery alternative. To prevent a soggy sandwich, ensure your sun-dried tomatoes are well-drained of their packing oil before adding them to the layers. If you don't have fontina, Gruyère or a mild Provolone offer similar melting properties and flavor profiles.
🍽️ Serving Suggestions
Pair with a hot, frothy Cappuccino or a bold Nitro Cold Brew for the ultimate cafe experience. Serve alongside a small bowl of fresh seasonal berries or sliced melon to balance the savory richness. A side of crispy rosemary home fries or hash browns adds a satisfying, salty crunch to the meal. For a spicy kick, serve with a small ramekin of Calabrian chili oil for dipping. A light side salad of mixed greens with a lemon-shallot vinaigrette cuts through the richness of the cheese and eggs.