Italian Egg Sandwiches Food

SPICY EGG SANDWICH WITH SAUSAGE AND PICKLED PEPPERS

Steps:

• Using damp hands, form sausage into two 1/4"-thick patties.
• Heat a large cast-iron skillet over medium-high until hot. Cook patties until golden brown on bottom side, about 2 minutes. Turn and continue to cook until other side is browned and cooked through, 2-3 minutes more. Transfer to a plate. Wipe out skillet.
• Heat butter over medium in same skillet until melted. Cook eggs, undisturbed, until whites are set, edges are golden, and yolks are still runny, 4-5 minutes. Season with salt and red pepper flakes (if using). Remove pan from heat.
• Spread harissa on 2 muffin halves. Top with feta, patties, eggs, peppers, and cilantro. Spread mayonnaise on remaining muffin halves, then close up sandwiches.

ITALIAN PEPPER AND EGG SANDWICH

Steps:

• In a frying pan, heat the olive oil over medium heat. Add the sliced onions and peppers. Cook, stirring occasionally, until the peppers are tender, about 15 minutes. Add the minced garlic during the last couple of minutes.
• Meanwhile, in a small bowl, combine the eggs, Parmesan cheese, salt, and ground pepper. Beat until well mixed. Add the egg mixture to the pepper mixture in the skillet. Cook, stirring occasionally, until eggs are set, about 5 minutes.
• Serve in the hoagie rolls (or, on slices of Italian bread). And, if you like hot stuff, add a little hot (as in spicy hot) giardiniera to top it off.

ITALIAN PEPPERS AND EGG SANDWICHES

Steps:

• Put bread pieces into warming oven until needed.
• In a large skillet, heat oil over medium heat and sauté onions and peppers until tender (about 10 minutes).
• Add prosciutto and cook 1 minute.
• Remove from heat and stir in basil.
• Keep warm.
• In large bowl, combine mascarpone, eggs, salt and pepper until completely blended.
• Melt butter in large skillet over medium heat.
• When butter starts to foam, add egg mixture.
• Push eggs gently with a rubber spatula in a figure-8 motion forming soft curds. Cook until just set but still creamy and moist, about 7 minutes.
• Transfer eggs to bottoms of bread.
• Top with cheese slices.
• Spoon pepper mixture over cheese and top with remaining bread.
• Serve immediately.

ITALIAN EGG SANDWICHES

Steps:

• toast your bread. I like D'Annuzios. Use a good quality french, italian or ciabatta. Fry egg to your personal preference, me, i like it over easy. sprinkle with garlic salt to taste. Heat pizza sauce in microwave, then spread on toasted bread.You may use more than 1 tbsp if you like it saucey. Place your egg on top of sauce and sprinkle liberally with freshly grated parmesan. You may use marina, spaghetti or plain tomato sauce, but i found i really prefer a good quality pizza sauce. Enjoy!

CLASSIC ITALIAN SUB WITH ROASTED EGGPLANT

Steps:

• Preheat the oven to 400 degrees F.
• Lay the eggplant slices on a baking sheet in a single layer and brush liberally with the Homemade Italian Dressing. Roast in the oven until cooked through and golden, 12 to 15 minutes.
• Build the sandwich on the rolls with the mozzarella first, then the salami, capicola, prosciutto, mortadella, roasted eggplant and top with the lettuce, tomato and a generous drizzle of the Homemade Italian Dressing. Serve while blasting Louis Prima.
• Place the vinegar, mustard, sugar, Italian seasoning, salt, pepper, garlic and shallots in a blender or food processor. While the machine is running, slowly drizzle the olive oil through the blender top or feed tube until the dressing is combined and emulsified. Adjust the seasoning if necessary; add more oil if you want it less acidic. Store the dressing up to 2 weeks in the fridge.

EGG AND POTATO SANDWICHES

Steps:

• Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the potato and cook, tossing, until browned and beginning to soften, 4 to 5 minutes. Add the sliced pepper and onion and season with salt. Cook, tossing occasionally, until the potato is cooked through and the pepper and onion are browned but not completely soft, 8 to 10 minutes.
• Meanwhile, beat the eggs in a bowl and season with salt. Reduce the heat to low and give the pan a moment to cool. Pour in the eggs and cook, stirring constantly, until just set, 2 to 3 minutes. Remove from the heat.
• Toss the arugula with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Season with salt. Fill each roll with the scrambled eggs, cheese, if desired, and the arugula.

ITALIAN HERO SANDWICH

Steps:

• Rinse the red onion under cold water, then transfer to a large bowl. Add the red wine vinegar, dried oregano and 1 teaspoon salt. Stir to combine and set aside.
• Arrange the rolls cut side up so they lie flat. Spread with a thin layer of mustard and/or mayonnaise, if using. Shingle the entire surface with the cheese, then the cured meats. Scatter an even layer of pickled peppers.
• Add the iceberg lettuce and olive oil to the onion-oregano mixture and toss until well coated. Season to taste with salt. Pile the lettuce on one side of the sandwich, then close the sandwich and press down lightly. If packing, wrap the sandwich tightly in parchment paper or foil, then cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated.

ITALIAN EGG SANDWICH

Steps:

• In a small, heavy skillet, heat 2 teaspoons of the oil over a medium flame. Crack the egg into the skillet, and sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk almost set, about 4 minutes.
• Meanwhile, toast the bread until golden brown. Brush the remaining 1 teaspoon of oil over the toast. Rub the garlic over the toast, then sprinkle with the Parmesan cheese. Spoon the drained marinara sauce over the Parmesan cheese and top with the cooked egg. Serve immediately.