From: Chef Heather Terhune, South Water kitchen and Atwood Cafe, Chicago. Yield: 12 sandwiches.

24 large eggs
³⁄4 cup milk
to taste, salt and pepper
as needed, butter
24 slices Cheddar cheese
24 pork sausage patties, cooked and kept warm 24 large sourdough bread slices

In large bowl, beat eggs, milk, salt and pepper. keep refrigerated until service.

For each sandwich: Pour 1⁄2 cup egg mixture in buttered 6" pan over medium heat. cook until firm throughout with no visible liquid remaining. Layer each sandwich: Bread, a cheddar slice, 2 sausage patties, eggs, cheddar slice, and bread.

In spray-coated panini machine, cook sandwiches until cheese melts and sandwiches are deep golden brown. (if using a grill pan, press/weigh down sandwiches using smaller heavy pan.) Serve immediately.