Spanish Breakfast Panini

Portable breakfast sandwiches loaded with chorizo, red peppers, and fried eggs will turn an on-the-go morning into a special occasion. To save time in the morning, the bell pepper and chorizo filling can be made ahead and will keep in the refrigerator for several days.

By Lauren Keating

Directions

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onions and cook for 1-2 minutes. Add the red bell pepper and cook for 5 minutes, stirring occasionally, until soft. Add the chorizo and cook 1-2 minutes, or until warmed through. Transfer to a bowl.
Wipe out the skillet with a paper towel. Crack in the eggs. Cook 5 minutes, or until the whites are set. Remove from heat.
Sprinkle the cheese evenly over the bottom baguette sections. Top with the pepper and chorizo mixture and a fried egg. Cover with the baguette tops. Heat remaining 1 tablespoon olive oil in a grill pan set over medium heat. Add the sandwiches. With a spatula, firmly press down on the top of each sandwich to flatten it. Cook 1 minute; flip and cook an additional 30 seconds.

Ingredients

2 tablespoons extra virgin olive oil, divided
1 Vidalia onion, thinly sliced
1 red bell pepper, thinly sliced
3.5 ounces dry chorizo, thinly sliced
4 eggs
1 12-ounce baguette, split lengthwise and cut into four portions
4 ounces Manchego cheese, shredded

Yield: 4 Servings

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