Sausage Bread Brunch Sandwich
Serves: 6
Amos O'Hara
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
49
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Creme Fraiche1 cup
Chives (chopped fresh)1 tbsp
Dijon Mustard1 tbsp
Parsley (chopped fresh)2 tbsps
Canola Oil4
Eggs230 g
Shredded MozzarellaDirections:
1
For the asparagus: Preheat the oven to 400 degrees F
2
Place the asparagus on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper
3
Roast the asparagus until tender but not brown, about 10 minutes
4
Set aside
5
For the citrus herb sauce: Whisk the creme fraiche, chives, mustard, parsley and lemon juice in a bowl until incorporated
6
Sprinkle with salt and pepper and reserve
7
For the sandwich build: Warm the Grandma Kay's Sausage Bread in a medium nonstick skillet over medium heat
8
Transfer the bread to a plate and place a couple of asparagus on top
9
Add the canola oil to the same skillet and fry the eggs sunny-side up, covering with a bowl to cook evenly
10
Place each egg on top of the asparagus and serve with a side of the citrus herb sauce
11
Give a bite to your grandma and hope she approves
12
Preheat the oven to 340 degrees F
13
Add the olive oil to a medium saute pan over medium-high heat and cook the sausages until brown, 12 to 15 minutes
14
Cool the sausage, transfer to a bowl with a slotted spoon and mix with the pepperoni and salami
15
Mix in the mozzarella with your hands
16
Roll out the dough into 2 long ovals
17
Slice the end pieces off the dough to save for later to make mini sausage breads
18
Brush the top and bottom of the dough with olive oil and divide the sausage mixture between the 2 loaves
19
Fold the dough over like a calzone and poke holes along the sides to release the steam with a fork
20
Bake until light brown on top, 20 to 25 minutes
21
Yield: Two 12-inch loaves