Italian Omelet Sandwich

Italian Omelet Sandwich

Choose your favorite focaccia for this egg and salami breakfast sandwich.

10 min. prep time
6 sandwiches
000 Ratings


4 tablespoons Land O Lakes® Butter, softened
1 teaspoon dried basil leaves
1/4 cup sliced green onions
1/4 teaspoon pepper
1 (9-inch) round (12-ounce) focaccia bread, sliced in half horizontally
2 ounces thinly sliced salami
1/4 cup sliced roasted red peppers


Heat oven to 350°F. 

Combine 3 tablespoons butter and basil in bowl; mix well. Set aside.

Melt remaining butter in 10-inch nonstick skillet until sizzling; add eggs. Sprinkle with green onions and pepper. Cook over medium heat, lifting slightly with spatula to allow uncooked portion to flow underneath, 3-4 minutes or until omelet is set. 

Spread cut-sides of focaccia bread halves with butter mixture. Layer bottom half with salami, omelet, red peppers and cheese slices. Cover with top half of focaccia. Wrap tightly in aluminum foil; place onto baking sheet. Bake 10-15 minutes or until heated through. Cut into 6 wedges. 

Recipe Tip

Eggs are protein-rich, low in sodium and contain essential vitamins and minerals including B12 and Vitamins A and D.

Nutrition Facts (1 sandwich)

Calories: 380

Fat: 22g

Cholesterol: 190mg

Sodium: 770mg

Carbohydrates: 27g

Dietary Fiber: <1g

Protein: 18g

Recipe #12816©2003Land O'Lakes, Inc.

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