Time: 1 hour 15 minutes
Complexity: easily
Quantity: 12 pcs.

If you want to quickly make hot sandwiches in the morning without having to chop and assemble all the ingredients, freezing is your friend. Assemble a few paninis using toasted bread, thinly sliced ​​ham, cheese, canned chili peppers, and scrambled eggs, wrap them individually in foil, and freeze. Then, in the morning, without defrosting, pop them in the oven, wrapped in foil. The hot sandwiches will cook while you're getting ready for work. They're filling and delicious. This recipe makes 12 paninis, but you can increase the quantity depending on the size of your family.

Ingredients:

• 12 tbsp salted butter, softened
• 24 slices sourdough bread
• 18 large eggs
• 3/4 cup light cream
• 900 g thin slices of honey ham
• 0.5 cup mayonnaise
• Juice of 1 lime
• Hot sauce to taste
• 2 x 425g cans whole green chili peppers, drained
• 24 slices Monterey Jack cheese
• Special equipment: panini press

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butter, sourdough bread, eggs, cream, ham, mayonnaise, lime juice, hot sauce, chili pepper, Monterey Jack cheese

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Preparation:

Step 1
• Heat a panini press. Butter each slice of bread on one side, leaving 4 tablespoons of butter remaining. Place 4 slices of bread, buttered side down, in the panini press. Place another slice of bread, buttered side up, on top. Press down and toast the bread until golden brown, 2-3 minutes. Remove the toasted bread and repeat two more times until all the bread is toasted on one side. Set aside.
Step 2
• In a bowl, combine eggs, cream, 1 teaspoon salt, and 0.5 teaspoon black pepper. Set aside.
Step 3
• In a large nonstick skillet, melt 2 tablespoons of butter over medium-high heat. Add the ham to the skillet and cook until golden brown, turning once, about 2-3 minutes total. Transfer to a baking sheet and let cool.
Step 4
• Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet. Pour in the egg mixture and cook, stirring, until set, 5-7 minutes. Transfer the eggs to a baking sheet and let cool.
Step 5
• Meanwhile, in a small bowl, combine mayonnaise, lime juice, 1/2 teaspoon coarse salt and a splash of hot sauce.
Step 6
• Once all the ingredients have cooled, assemble the sandwiches by spreading 1 tablespoon of the mayonnaise mixture on each slice of toasted bread. Then top the mayonnaise with a whole green chili. Evenly distribute the ham and omelet over the chili. Top with two slices of cheese, then top with the remaining slices of bread.
Step 7
• Wrap each sandwich individually in foil and place in 2 large zip-top plastic bags. Freeze and store for up to 1 month.
Step 8

• Warm-up:

  
  Preheat oven to 350°F (175°C). Remove sandwiches from the freezer and bake, covered with foil, until the cheese is melted, 20-25 minutes.
  
Step 9
• Carefully remove from the oven, unwrap and enjoy.

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