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Truffle Goat Cheese & Bell Pepper Breakfast Panini

Photo: Dasha Wright; Styling: Linda Hirst
Prep time 8 mins
Cook time 8 mins
Stand time 3 mins
Yield Makes 4 servings (serving size: 1/2 sandwich)
The marriage of aromatic truffle, tangy goat cheese, roasted sweet bell pepper, and peppery arugula in these breakfast panini is blissful.


  • 5 ounces soft goat cheese with truffles
  • 3 ounces shredded part-skim mozzarella cheese
  • 1 tablespoon truffle oil or extra virgin olive oil
  • 4 large eggs
  • 1/4 teaspoon sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 2 large ciabatta rolls, split
  • 2 roasted orange or red bell peppers, cut into thin strips
  • 1 1/2 packed cups (1 1/2 ounces) fresh baby arugula leaves

How to Make It

  1. Preheat panini grill, or place grill pan over medium-high heat. Combine goat cheese and mozzarella in a medium bowl; set aside.

  2. Heat oil in a large nonstick skillet over medium heat. Gently break eggs into hot skillet; sprinkle with salt and pepper. Cook 2 minutes on each side or until desired degree of doneness.

  3. Spread reserved cheese mixture on 1 side of 2 bread slices, and top with bell pepper and eggs. (You will have 2 eggs per sandwich.) Top with arugula and remaining bread slices.

  4. Place sandwiches on panini grill or grill pan; cook 3 to 4 minutes or until golden. Let stand 3 minutes. Cut each sandwich in half with a serrated knife.