WAKE-UP STUFFED FRENCH BREAKFAST PANINI
This is a recipe that I found awhile ago online somewhere. I thought it sounded very good, so I am putting it her for safe keeping!
Provided by Shelby Jo
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cut two slices French bread diagonally, each slice about an inch thick, OR.
- Cut just one slice French bread diagonally, about 2 inches thick, and carefully open one end and remove some of the bread, making a pocket.
- Mix cream cheese and preserves.
- Spread cream cheese/preserve mixture on one side of sliced bread, and top with remaining slice, making a sandwich OR.
- Stuff pocket in the 2 inch slice of bread with cream cheese/preserve mixture.
- Spread the outside of bread with melted butter.
- Place on grill.
- When browned to your likeness, dust with powdered sugar.
- NOTE: You may add cinnamon, raisins, nuts, cranberries, etc. Or you may make it with cream cheese only, and drizzle with syrup.
Nutrition Facts : Calories 2959.4, Fat 18.7, SaturatedFat 5.1, Sodium 5253.1, Carbohydrate 578, Fiber 24.6, Sugar 26.2, Protein 120.3
FRENCH TOAST PANINI WITH GRILLED BANANAS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 45m
Yield 4 panini
Number Of Ingredients 16
Steps:
- Whisk together the eggs, milk, cream, orange juice, vanilla, cognac, granulated sugar, cinnamon, nutmeg and a pinch of salt in a bowl.
- Place the bread in 2 shallow baking dishes in a single layer. Pour the egg mixture over the bread; let soak for 10 minutes.
- While the bread is soaking, preheat a grill to medium. Place a flat cast-iron skillet on the grill. Brush the bananas with the melted butter; cook in the skillet until they are browned on all sides and beginning to release their juices, about 3 minutes. Use a spatula to transfer the bananas to a plate, then wipe the skillet clean with a paper towel. When the bananas are cool enough to handle, cut into 1/2-inch-thick slices.
- Remove a piece of bread from the egg mixture, allowing the excess to drip off. Place on a cutting board, top with four or five banana slices, then cover with another piece of bread. Brush the skillet on the grill lightly with vegetable oil. Add the sandwich to the pan; place a grill press or heavy pan over the sandwich to weigh it down. Cook until the bread is nicely toasted and golden, 3 to 4 minutes. Flip, press and cook on the other side until golden. Keep warm; repeat with the remaining bread and bananas, adding more oil as needed. Transfer the panini to plates and slice in half diagonally; top with confectioners' sugar and plenty of maple syrup.
BREAKFAST PANINI
Make and share this Breakfast Panini recipe from Food.com.
Provided by EdandTheresa
Categories Breakfast
Time 9m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Cut roll open.
- Cut cheese in half, add the 4 halves to the bread.
- Add the deli ham and sweet roasted peppers.
- Fry the two eggs, break yolks and add to roll.
- Cut roll in half.
- Grill in your panini press or george foreman grill.
- Enjoy.
FRENCH DIP PANINI
Make and share this French Dip Panini recipe from Food.com.
Provided by Ludwigj
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the shallot and cook, stirring, until translucent, 1 to 2 minutes. Add the cornstarch and cook for 1 minute. Whisk in the beef broth.
- Add the roast beef to the sauce and warm over low heat.
- Preheat a nonstick grill pan over medium heat. Spread the remaining 2 tablespoons butter on the split sides of the baguette sections. Using tongs, top half the sections with the warm roast beef, reserving the sauce. Top with the cheese and the remaining baguette sections. Place the 4 panini on the hot pan. Weigh down with a heavy skillet and cook for 2 minutes, then flip the panini and cook for 2 minutes longer.
- Remove the panini from the heat and divide the sauce among 4 small bowls for dipping.
Nutrition Facts : Calories 1173.5, Fat 34.5, SaturatedFat 17.6, Cholesterol 144.2, Sodium 2076.4, Carbohydrate 147.4, Fiber 6.2, Sugar 6.7, Protein 69
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