Egg, Mushroom, Havarti, and Dill Panini

• 2 ciabatta rolls
• 1 tablespoon olive oil
• 1 teaspoon olive oil
• 1 12 cups sliced white button mushrooms
• 2 eggs, beaten
• 3 ounces havarti cheese, thinly sliced
• 2 teaspoons chopped fresh dill
• sea salt
• fresh ground black pepper
• vegetable oil, for sauteing and brushing

1. Preheat a Panini grill.
2. Trim the top and bottom off the ciabatta rolls so that they are about 1 inch thick.
3. Slice open lengthwise
4. Heat 1 tablespoon oil in a skillet.
5. Season the mushrooms with salt and pepper and gently saute for 4 minutes.
6. Remove the mushrooms from the skillet and set aside.
7. Add another teaspoon of oil to the skillet, pour in the eggs and scramble them over low heat.
8. Evenly distribute the cheese on the two roll bottoms; spoon on the scrambled eggs, top with the mushrooms, and sprinkle with dill; cover with roll tops.
9. Brush both sides of the Panini with a little oil and grill in the preheated Panini grill for 2-3 minutes, or according to the manufacturers instructions.
10. The bread should be golden brown and the filling warmed through.

ciabatta rolls, olive oil, olive oil, white button mushrooms, eggs, havarti cheese, dill, salt, fresh ground black pepper, vegetable oil

Taken from www.food.com/recipe/egg-mushroom-havarti-and-dill-panini-511431 (may not work)