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  • 3 eggs
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • 2 (3/4-ounce) slices Cheddar cheese
  • 1 small Roma tomato, thinly sliced
  • 1 small handful baby spinach leaves
  • 2 slices cooked bacon
  • 2 (3/4 ounce) slices provolone
  • 4 slices sourdough bread
  • 3 tablespoons prepared tomato basil sauce (or use marinara sauce and add 1 teaspoon chopped fresh basil), optional


  1. Scramble eggs with salt and pepper.
  2. Layer Cheddar cheese, tomato, spinach, bacon, eggs and provolone cheese on 2 slices of bread. Top with remaining bread.
  3. Cook 3 minutes in a grill pan. Serve with tomato basil sauce on the side, if desired.
Recipe by Lisa Waterman Gray

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The recipe was originally published as Italian Breakfast Panini on

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