Ricotta Strawberry Breakfast Panini

1. In a small bowl, combine cream cheese, ricotta cheese, powdered sugar and egg white until well-combined. Refrigerate at least 30 minutes to firm up filling. (Don’t skip this step or the filling will just come oozing out the sides of the panini instead of staying inside.)

2. Slice pound cake into 1/2 inch pieces. Heat a panini maker and butter one side of each piece of pound cake. Spoon 2 tablespoons of chilled filling onto a slice of pound cake, top with 1 tablespoon chopped strawberries and top with another piece of pound cake, butter side out.

3. Working with two sandwiches at a time, place in the panini maker and let cook until the outside of the pound cake is golden brown and the sandwich is hot through. Remove from the panini pan, top with whipped cream, if using, and serve immediately.

Makes 6-7 paninis depending on your loaf size.