Yield: 6 servings
Ingredients and Directions
Lightly brush all surfaces of the bread with your choice of oil.
Assemble sandwiches, layering 1 1/2 ounces of the ham, approximately 2/3 cup scrambled eggs, and 1 slice cheese on cut side of each bread bottom. Close with roll top.
Cook on well-greased grill or in a Panini press until cheese melts and sandwich is browned and heated through. Serve immediately.
- 1 dozen large eggs
- 4 Tbsp. chilled butter, grated
- 6 medium ciabatta rolls, about 4 inches square, split
- Olive oil (this is a great place to use a flavored oil, pepper, basil, garlic, herb, all will work great here), as needed
- Salt and pepper, to taste
- 9 oz. rosemary ham, thinly sliced (you can substitute French Jambon Blanc or prosciutto)
- 6 slices provolone or Havarti cheese
- Scrambled Eggs
In a large bowl, beat the eggs with a fork until well blended, then add the grated butter, mixing until well combined. The butter will emulsify into the eggs and keep them fluffy and tender, even when cooked through.
Heat a nonstick skillet over medium-low heat. Spray with nonstick spray. Pour the egg and butter mixture into the pan. Using a heat-proof rubber spatula to scramble the egg mixture until firm throughout with no visible egg liquid remaining, and large curds have formed. Season to taste with salt and pepper.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.