Grilled Sausage and Cheddar Panini

From: Chef Heather Terhune, South Water kitchen and Atwood Cafe, Chicago. Yield: 12 sandwiches.

24 large eggs
3⁄4 cup milk
to taste, salt and pepper
as needed, butter
24 slices Cheddar cheese
24 pork sausage patties, cooked and kept warm 24 large sourdough bread slices

In large bowl, beat eggs, milk, salt and pepper. keep r

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish