RH Staff

Yield: 4 large panini.

1 tsp. butter, plus more for bread
3 green onions, chopped
4 fully cooked breakfast sausages (thawed if frozen), chopped
1/2 cup chopped Georgia pecan halves
4 large eggs, well-beaten
8 thick slices Italian bread
4 oz. yellow Cheddar cheese, thinly sliced

In nonstick skillet, melt butter over medium heat. Add onions, sausages and pecans; saute until onions are just softened, about 3 minutes. Add eggs and cook, stirring constantly, until eggs are firm but not dry. Transfer sausage mixture to plate.

Heat a panini-maker or grill pan over medium-high heat. To make four panini, divide sausage mixture into 4 portions. mound each portion on one slice of bread. Top each with one ounce of cheddar, then a slice of remaining bread.

Very lightly butter the outside of each panini. cook in batches in panini-maker until both sides of each panini are golden; serve promptly. Or, if using a grill pan or skillet, cook two panini at a time, placing a heavy skillet or heat-proof dish on top to weight down panini as they cook. When golden on bottom, turn panini over and grill other side until golden; serve warm.

GEORGIA PECAN COMMISSION