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Steak and Egg Panini Recipe


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     Steak and Egg Panini

Category   Entrees - Maindishes
Sub Category   None

1 rib-eye steak, about 1 lb
salt and pepper, to taste
4 eggs
8 slices sourdough bread, each about 1/2 in. thick
3 tbsp. butter, melted
4 slices chedder cheese

Preheat an electric panini press to high.
Season the steak with salt and pepper. Place the steak on the preheated panini press, close teh lid and cook for 3-5 min for medium-rare, or until done to you liking. Transfer the steak to the cutting board, cover loosely with aluminum foil and let rest for 5 min. Cut the steak into strips about 1/4 inch wide.
Place 4 egg rings on a nonstick fry pan and heat over medium heat. Spray the inside of the rings and the pan bottom with nonstick cooking spray. When the pan and rings are hot, crack 1 egg into each ring and yolks are still soft, 5-6 min. Carefully remove the rings and using spatualy, turn the eggs over. Continue cooking until yolks are still soft but no longer runny, 2-3 min. Transfer eggs to a plate.
Reduce heat on the panini press to medium. Brush one side of each bread slice with the melted butter. Lay 4 of the slices buttered side down, on a work surface adn arrange 3 or 4 steak slices on each one. Top each with 1 egg and 1 cheese slice. Top with another bread slice, buttered side up. Place 2 of the sandwiches on the panini press. Close lid and cook until the sandwiches are nicely grill-marked and the cheese has melted, about 3 minutes. Repeat with remaining sandwiches.
Serving Suggestions
Serve with hor sauce if desired

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