Sausage, Egg and Jack Cheese Ciabatta

Notes

1	ea.	Ciabatta - 4 x 4
¼	tsp.	Vegetable oil
2	large	Eggs
2	ea.	Sausage Links - cut in half lengthwise
2	slices	Pepper Jack Cheese
		Salt to taste
		Black Pepper to taste

Make sure the egg poacher is on and ready for use.
Oil the egg mold.
Crack the eggs into the mold, using a fork break the yolks and lightly mix the eggs.
Season with salt and pepper.
Close the poacher cover, add water, and cook for 2½ minutes.
Remove the egg when cooked thoroughly.
Cut the ciabatta in half, lengthwise.
Place the cooked egg on the bottom portion of the roll, top with the cheese, then the sausage halves.
Place the top of the roll on top to close the sandwich.
Place the sandwich on the pre-heated 400°F panini grill, close to press the sandwich and grill for 2–3 minutes to toast.
Remove from the panini grill.

PLATING
DINE-IN: Place the finished sandwich on a Cardinal R 0864 oval plate, garnish with 3 strawberry halves.

TO-GO: Place the sandwich in a DublView (#300090) bag, fold to close, seal with MADE Market round sticker.