Bacon, Egg, & Cheese Breakfast Sandwich

While we wait for results of the MYOP petition, we will continue to update recipes as regularly as possible. I met with a possible regular contributor today, and she has many great new ideas that you may see here soon. In the meantime, I hope you'll enjoy this recipe, which has been suggested by several people, just in time for your weekend late morning brunches. Note that this sandwich is better at the weekend brunch times due to the variety of cheeses that become available when they open the sandwich station, otherwise you have to use what is available near the cream cheese/peanut butter.

Ingredients:
Bagel (I prefer everything) or Croissant
Mayonnaise (if desired)
Choice of cheese (swiss, provolone, etc.)
Scrambled Eggs
About 4 strips of bacon (or sausage)

Start by slicing your bagel and toasting it lightly. If you like mayo, spread a little bit on your bagel, then place your cheese on both sides. Top with a layer of scrambled eggs; I like to use the Western style with the peppers, but it's up to you. Lay the bacon out on top of the eggs and top with the cheese and other side of the bagel. Place in the panini press and cook for a few minutes, enough to brown the bagel a little more and melt the cheese. The melted cheese, besides tasting a lot better, helps to hold the actual sandwich together. Like the panini, you don't want to press down too hard, or else your bagel will lose all of its volume and it will look like you have have a sandwich between two large flat crackers. When its done cooking, grab your sandwich, maybe a nice mocha, and enjoy the weekend air.

Grilled Chicken Panini

This delectable creation relies heavily on the creative room afforded by the MYOP station--there was panic when it was taken away, but luckily it has been reinstated. With that in mind, I decided to try a slightly different O'donnovation combining five distinct stations: a grilled chicken panini.

Ingredients:
Pesto sauce from the pasta station
Grilled chicken
Sub roll from sandwich area
Mozzerella cheese (from Bistro, hoarding the MYOP ingredients)
Spinach leaves
Tomato slices (optional)

Start by getting a small bowl of pesto from the pasta station and heading downstairs. Find yourself a small work area where you can cut up the chicken into small slices and assemble the sandwich. Spread a spoonful or two of pesto onto each side of the cut roll, then layer the chicken on top of one side. Top with a generous serving of mozzarella cheese, then slip some spinach leaves and a small tomato slice in at the very end. Put the sandwich in the panini press and let it cook long enough so that the cheese melts considerably. Don't press it down too hard, or your sandwich will lose its volume and look very unappetizing. Once your panini is nicely browned, put it on a plate, find a suitable side dish, and enjoy.