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Egg and Spicy Sausage Panini

egg and sausage panini with spicy andouille sausage, on a plate
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This panini is just like the one I had at a local restaurant, and it was delicious!

Ingredients

Scale
  • 2 andouille sausage links (5-inch)
  • 2 teaspoons vegetable oil
  • 4 large eggs
  • 2 tablespoons milk
  • 1/4 teaspoon salt
  • Dash freshly ground black pepper
  • Dash Cajun or Creole seasoning
  • 1 1/2 tablespoons unsalted butter
  • 4 small slices mozzarella cheese
  • 4 medium ciabatta breads (about 3 1/2 to 4-inch squares)

Instructions

  1. Slice the sausages in half crosswise and then slice the halves lengthwise into 4 thin slices.
  2. Slice the ciabatta squares in half horizontally.
  3. Heat the oil in a skillet over medium heat. Add the sausage slices and cook for about 3 to 4 minutes, turning to brown on all sides. Remove the sausage slices and set aside. Wipe out the pan.
  4. Whisk the eggs and milk in a medium bowl. Whisk in the salt, pepper, and seasoning.
  5. To the skillet used for the sausages, melt the butter over medium heat. Add the egg mixture and use the spatula to shape it into a large square. Continue to cook until firm enough to flip. Flip the egg over and let the other side cook until firm but not dry. Remove the eggs from the heat.
  6. Cut the egg into four equal squares. Place a square of egg on the bottom panini slices; top with the thinly sliced sausage and then a slice of cheese. Top with the ciabatta tops.
  7. Cook in a panini press or on a grill until the sandwich is hot and the cheese has melted.

Find it online: https://classic-recipes.com/panini-egg/