Ree Drummond’s Freezer Breakfast Panini | The Pioneer Woman | Food Network

Ree loves to make her easy breakfast paninis ahead of time to store in the freezer! When ready, these sandwiches reheat for a delicious morning bite in no time.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Freezer Breakfast Panini
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 15 min
Active: 50 min
Yield: 12 servings

Ingredients
12 tablespoons salted butter, softened
24 slices sourdough bread
18 large eggs
3/4 cup half-and-half
Kosher salt and freshly ground black pepper
2 pounds shaved honey ham
1/2 cup mayonnaise
Juice of 1 lime
Hot sauce, for seasoning
Two 15-ounce cans whole green chiles, drained, preferably Hatch brand
24 slices Monterey Jack cheese

Directions

Special equipment: a panini press

Heat a panini press. Butter each piece of bread on one side, reserving 4 tablespoons of the butter. Lay 4 pieces of the bread, buttered-side down, on the panini press. Top with another piece of bread, buttered-side up. Press the bread until golden and slightly flattened, 2 to 3 minutes. Remove and repeat two more times until all the bread is toasted on one side. Set aside.

Mix together the eggs, half-and-half, 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside.

Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Spread the ham in the pan and sear until caramelized in spots, flipping once, 2 to 3 minutes total. Remove to a sheet pan and allow to cool.

Lower the heat to medium and melt the remaining 2 tablespoons butter in the skillet. Scramble the egg mixture until just set, 5 to 7 minutes. Remove the eggs to a sheet pan and spread them out to cool.

Meanwhile, mix together the mayonnaise, lime juice, 1/2 teaspoon kosher salt and some hot sauce to taste in a small bowl.

When the all the components have cooled, assemble the sandwiches by spreading all the pieces of the toasted bread with 1 tablespoon of the mayo mix. Next, lay a whole green chile on top of the mayo. Evenly distribute the shaved ham and scrambled eggs on top of the chiles. Top each with two slices of cheese and then the remaining slice of bread.

Wrap each sandwich individually in foil and place into 2 large resealable plastic bags. Place in the freezer and store up to 1 month.

To cook: Preheat the oven to 350 degrees F. Remove the sandwiches from the freezer and bake until heated through and the cheese has melted, 20 to 25 minutes.

Carefully remove from the oven, unwrap and enjoy.

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Ree Drummond’s Freezer Breakfast Panini | The Pioneer Woman | Food Network


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