This recipe is so easy and very yummy!! We have made these sandwiches several times for dinner and for breakfast and they are very satisfying. I don't know about you, but everytime we go out to eat I usually end up leaving and telling Kel that we could have made something better at home. Not to make much of myself, but only to say that restaurant food is not all it is made up to be, especially when it comes to a sandwich! You can eat this sandwich by itself or pair it up with a small fresh fruit bowl and you will be getting all of your major food groups in one meal! Hope you enjoy and God bless! :)
- 4 slices of whole grain bread (any kind of bread works)
- 2 teaspoons of dijon mustard
- 2 slices of mozzarella or provolone cheese
- 2 tablespoons of feta cheese
- 2 eggs
- 1 roma tomato, thinly sliced
- 8-10 baby spinach leaves
- 2-3 low sodium turkey bacon slices
1. Lay out the bread slices on a cutting board. Spread 1 teaspoon of dijon mustard on 2 slices of the bread and on the other 2 slices, add the sliced cheese and crumbled feta.
2. In a medium non-stick skillet, fry 2 eggs (just the way you like them- we like ours cooked through). Once the egg is finished cooking, place it on top of the slice of bread that has the cheese on it.
3. In the same skillet, add 2-3 slices of bacon (Kel likes 2 pieces and I only like 1, so you can do as many as you would like) and cook them through. Add the slices of bacon on top of the egg.
4. Lastly, add the baby spinach leaves and the sliced tomato on top of the egg and then place the other bread slice (with the dijon on it) on top.
5. Place the assembled sandwiches either in the panini maker or on a large non-stick griddle pan (if you don't have either of these you can use a large non-stick skillet) and toast until the cheese is melted and both sides of the sandwich are toasted. Note: if you are using a griddle pan or a skillet, you can use the bottom of another skillet to smash the sandwiches down or you can just use the spatula. Enjoy!!
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