Cain & Abel Panini

Cain & Abel Panini

Cain & Abel Panini

This panini was such favorite at the cafe!  The Italian flavor profile, crunch, and the unusual addition of an egg crepe really set this hot sandwich apart.  While delicious heirloom tomatoes are in season I have been adding a slice to this sandwich with fabulous results!  (In winter, no tomato is better than a flavorless one, is my motto!) A cup of Italian Vegetable Soup with Brown Rice is the perfect side!  I know you will love this panini.

For each panini:

1 Italian Ciabatta roll

Basil Pesto, 2 Tablespoons, or to taste

2 slices Provolone Cheese

1 Egg Crepe (see recipe below)

2 slices fairly thick-cut bacon, cooked crisp

2 ounces deli roasted turkey breast, thinly sliced

Olive oil spray

Heat a panini grill to high heat.  (If no panini grill is available, heat a cast iron skillet to high, and have a second, heavy skillet on hand.)

Lay out the ciabatta roll and spread both sides with a thin layer of the basil pesto.  Add a slice of cheese to each.  Layer the egg crepe, bacon, and turkey on the bottom piece of the ciabatta and lay the other half on top, pressing down slightly.  Spray the top of the ciabatta lightly with the olive oil spray.

Place the sandwich on the grill, making sure when it closes that the sandwich is pressed evenly.  (Or, lay the sandwich in the skillet and top with the second skillet. Once the bottom is browned and the cheese melts, flip the panini and finish cooking the other side, still pressed with the second skillet.)  When the panini is a deep golden brown and the cheese is oozing out the sides, it is ready to come off.  Let it cool for a minute or two, then cut on the diagonal and serve.

Egg Crepes:

1 extra-large egg

1 Tablespoon milk or cream

Preheat a small (6-7") non-stick skillet over low heat.  Spray with non-stick spray, or brush with butter, liberally.

Beat the egg and cream together until it uniformly yellow, with no streaks or lumps.  Pour just enough of the egg mixture into the skillet (rotate the skillet) to allow the egg to cover the bottom thinly.  Cook until the top is set, then flip, using tongs.  Almost immediately the egg will be set, so turn it out onto a plate or piece of deli paper.  Continue with the remaining egg mixture; you should get 4 crepes.  Cool.  (Crepes may be layered between sheets of plastic wrap or wax paper, wrapped in plastic wrap, and frozen.  Use within one month.)

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