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Home » Recipes » breakfast » Copycat Panera Mediterranean Breakfast Sandwich

March 2, 2013

Copycat Panera Mediterranean Breakfast Sandwich

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We have a Panera less than a mile from our house. Our street was not kid or pedestrian friendly until recently when the township decided to gift us with beautiful new sidewalks. I cannot tell you how much happiness a brand-new sidewalk can bring… we can ride our bikes now with our 8 and 6 year olds to get ice cream, to the park, to our YMCA and even to the grocery! And I can feel (if I allow myself to be really delusional) as if I’m Parisian, walking up to Panera to get myself a fresh-baked baguette. It’s the little things with me, seriously.

Copycat Panera Mediterranean Breakfast Sandwich

Last Saturday I was lucky to have a break without the kiddos, and so I laced up my sneakers and went on a morning power-walk, with a stop toward the end at our Panera. I ordered their Mediterranean Egg-White Sandwich and an extra-big cup of water with lemon. Feeling all smug and healthy, I texted my husband back at home saying how delicious the sandwich was and I needed to make my own. So, here we are. I thought about crunching the numbers to see how much money I was saving on a homemade sandwich vs. Panera’s version, but I was an English major for a reason. Just know that the ingredients can all hangout in your fridge/freezer, so it’s a convenient and healthy option to start your mornings from home. Plus, homemade does taste better… it just does.

Copycat Panera Mediterranean Breakfast Sandwich

 

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Copycat Panera Mediterranean Breakfast Sandwich

Servings 1

Ingredients

  • One small Ciabatta or other fresh roll
  • 2 Egg Whites
  • Cracked Pepper
  • One slice Slow-Roasted Tomato
  • 1 T. prepared Pesto store-bought or fresh if you have it
  • 1 slice White Cheddar Cheese
  • Small handful Baby Spinach

Instructions

  • Split the roll and place cheese on bottom half. Lightly broil the half with the cheese in the toaster oven if desired. Meanwhile, spray a microwave-safe ramekin or coffee mug generously with cooking spray. Pour egg whites into the dish and cover. Microwave for 45-60 seconds, depending on your microwave. Place the tomato slice on top of the cooked egg and nuke it for 10 more seconds (to get the chill of the refrigerator off).
  • Place cooked egg and tomato on top of cheese-covered bottom half of roll. Top with a sprinkle of fresh-cracked pepper. Spread the pesto on the top half of the roll. Place a small handful of baby spinach on top of the tomato, put your breakfast sandwich together and enjoy!

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Comments

  1. Kenzie says

    January 28, 2017 at 8:14 pm

    I was wondering if there was a way to make these and then freeze them or at least part of them. Any tips or ideas?

    Reply
    • foodtasticmom says

      February 02, 2017 at 4:04 pm

      I have never tried that but I think you could. I would assemble the sandwiches and then wrap them in plastic wrap to freeze. Unwrap and place on a plate and microwave on defrost. Let me know how it turns out!

      Reply

Trackbacks

  1. Good Eats | Mediterranean Breakfast Sandwich | KP FUSION says:
    March 24, 2014 at 11:03 am

    […] Foreman Grill. You can use their exact ingredients or play around with yours to make it your own. The Foodtastic Mom + A Periodic Table have fantastic copycat recipe to help you figure the steps […]

    Reply

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