Spicy Sausage, Egg, and Cheese Panini

Spicy andouille sausage makes this breakfast or brunch sandwich extra-special. Add a few tomatoes to the plate with a drizzling of vinaigrette, or serve with home fries for a hearty meal. This recipe will make 2 medium sandwiches or 1 large sandwich, but it can easily be doubled or tripled for a larger family or gathering.

Ingredients:

• 1 andouille sausage link (5-inch length)
• 2 large eggs
• 1 tablespoon milk
• 1/8 teaspoon salt
• dash freshly ground black pepper
• dash Cajun or Creole seasoning
• 2 to 3 teaspoons unsalted butter
• 2 small slices Mozzarella cheese
• 2 medium ciabatta breads (about 3 1/2 to 4-inch squares) or other similar size bread

Preparation:

Slice the sausage link in half crosswise, then slice into 4 or 5 thin slices lengthwise. In a small skillet, brown the sausage on both sides, set aside.

Whisk eggs in a small bowl with the milk, salt, pepper, and seasoning.

Slice the Ciabatta bread horizontally.

In a medium skillet, melt butter over medium heat. Add eggs and let firm up around the edges. With a spatula, form the egg into a rectangle, letting the liquid egg remaining flow around it. Continue cooking and shaping with the spatula until firm enough to flip. Flip and let the other side cook until the eggs are firm but still moist. Remove from heat.

Cut in half and divide egg between two bottom halves of Ciabatta bread or other bread. Top the egg with the thinly sliced sausage then place a slice of cheese on top. Finish with bread tops. Grill or cook in a panini press until sandwich is hot and cheese is melted.
Makes 2 medium sandwiches.

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