Breakfast Panini
You can never have too many main course recipes, so give Breakfast Panini a try. This recipe makes 4 servings with 858 calories, 27g of protein, and 48g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 38 minutes. Head to the store and pick up water, brie, ciabatta rolls, and a few other things to make it today. To use up the figs you could follow this main course with the Panna Cotta With Figs as a dessert.
Instructions
Watch how to make this recipe.
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray 2 baking sheets with vegetable oil cooking spray. Arrange the pancetta in a single layer on each baking sheet.
Bake until golden and crispy, about 10 to 12 minutes.
For the jam: In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes.
Pour into a food processor and add the hazelnuts. Blend until smooth and thick.
Spread the bottom half of each roll with the jam.
Place 4 slices of cooked pancetta on top and add 2 slices of cheese.
Place the top half of the roll on top of the cheese. Grill in a panini maker until the bread is toasted and the cheese has melted, 4 to 5 minutes. Cool slightly and serve.
-To toast the hazelnuts, arrange in a single layer on a baking sheet.
Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.
- For easier slicing, freeze the cheese for 15 minutes