This Breakfast Panini from the “King of Sandwiches” features toasty sourdough, a homemade hash brown patty, ground pork sausage, an egg scramble, spinach, and melty Tillamook Swiss Farmstyle Slices.
Grate the potatoes and rinse them under cold water. Squeeze out as much moisture as possible using a clean towel or paper towel.
In a large bowl, mix the grated potatoes, garlic powder, onion powder, salt, beaten egg, and flour until well combined.
Heat oil in a frying pan over medium heat. Form the potato mixture into patties and fry until golden brown and crispy on both sides, about 4-5 minutes per side. Drain on paper towels and set aside.
Cook the Ground Pork Sausage:
In a skillet, cook the ground pork sausage over medium heat until browned and fully cooked. Drain any excess fat and set aside.
Prepare the Egg Scramble:
In the same skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and cook until softened.
Add the chopped spinach and cook until wilted.
In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the onion and spinach mixture.
Cook, stirring occasionally, until the eggs are fully scrambled and cooked through. Remove from heat and set aside.
Assemble the Panini:
Preheat a cast iron griddle or panini press over medium heat.
On one side of bread, place two slices of Tillamook Swiss Farmstyle Slices
Add some cooked sausage, a hash brown patty, drizzle of chipotle mayo, a portion of the egg scramble, and two more slices of Tillamook Swiss Farmstyle Slices.
Top with another slice of sourdough bread.
Cook the Panini:
Melt the remaining tablespoon of butter on the griddle.
Place the assembled sandwiches on the griddle and press down with a heavy object (such as another cast iron skillet) or use a panini press.
TIP: While grilling the panini, add weight on top to help compress the sandwich and get the ultimate cheese melt. Weighted grill plates work well, or a cast iron pan.
Cook until the bread is golden brown and crispy, and the cheese is melted, about 3-4 minutes per side if using a griddle, or until the press indicates it’s ready.
Serve:
Remove the panini from the griddle, cut in half, and serve immediately. Enjoy your delicious, hearty breakfast panini.
Tillamook Swiss
Tillamook Extra Creamy Unsalted Butter
Meet the chef
Owen Han
Owen is a content creator coined the “King of Sandwiches”. He learned how to cook from his first generation Chinese father, Italian mother, and spent countless hours in his Nonna’s kitchen in Italy. Owen’s passion for combining flavors has inspired many mouth-watering recipes.
