Italian Omelet Sandwich

Name: Italian Omelet Sandwich
Prep time: 10 min
Total time: 20 min
Yield: 6 sandwiches
Ingredients: 4 tablespoons Land O Lakes® Butter softened; 1 teaspoon dried basil leaves; 4 large Land O Lakes® Eggs beaten; 1/4 cup sliced green onions; 1/4 teaspoon pepper; 1 (round) 9-inch (12-ounce) focaccia bread, sliced in half horizontally; 2 ounces thinly sliced deli salami; 1/4 cup sliced roasted red peppers, drained; 4 (3/4-ounce) slices Land O Lakes® Provolone Cheese

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

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10 min

Prep Time

20 min

Total Time

sandwiches

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Ingredients

4 tablespoons Land O Lakes® Butter, softened

1 teaspoon dried basil leaves

4 large Land O Lakes® Eggs, beaten

¹/₄ cup sliced green onions

¹/₄ teaspoon pepper

1 (round) 9-inch (12-ounce) focaccia bread, sliced in half horizontally

2 ounces thinly sliced deli salami

¹/₄ cup sliced roasted red peppers, drained

4 (3/4-ounce) slices Land O Lakes® Provolone Cheese

How to make

STEP 1

Heat oven to 350°F.
STEP 2

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

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.
STEP 4

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.