42 Eggs, Grilled Italian Sausage, Imported Sharp Provolone Cheese, Long Hot Peppers Recipe

Roast and prepare long hot peppers

If using fresh long hot peppers, roast them over a gas flame, under a broiler, or on a grill until skin is blistered and blackened. Place in a bowl and cover tightly with plastic wrap for 10 minutes to steam. Peel off skins, remove seeds if desired, and slice into 1/4-inch strips. Yield: about 12 roasted peppers sliced.

Cook Italian sausage

In a large skillet or griddle over medium-high heat, add 1 tablespoon olive oil. Add the Italian sausage (if in casings, remove casings and crumble; if bulk, break into pieces). Cook, stirring and breaking up, until browned and cooked through, about 8–10 minutes. Use a slotted spoon to transfer sausage to a large bowl, leaving rendered fat in the pan. Drain excess fat so about 1–2 tablespoons remain. Season sausage with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep warm.

Prepare egg mixture

In a very large mixing bowl, crack all 42 eggs. Add 1 cup whole milk, 2 teaspoons Kosher salt, 1 1/2 teaspoons freshly ground black pepper, and the minced garlic. Whisk vigorously until yolks and whites are completely combined and slightly frothy. Stir in chopped parsley and crushed red pepper flakes if using.

Cook eggs (large batch method)

Heat two large nonstick skillets or one very large griddle over medium-low to medium heat. Add 3 tablespoons butter and 2 tablespoons olive oil split between pans to prevent sticking. When butter is melted and foamy, pour in roughly half of the egg mixture into each pan (or in batches) so eggs cook gently. Stir continuously with a heatproof spatula, scraping the bottom, to create soft curds. Cook until eggs are just set but still moist, about 6–8 minutes per batch depending on heat. Season lightly with remaining salt and pepper as they cook. Transfer cooked scrambled eggs to a large shallow holding pan and keep warm.

Combine sausage, peppers and eggs

Return the warm sausage to the eggs and add the sliced roasted long hot peppers. Gently fold together so the sausage and peppers are evenly distributed through the eggs. Taste and adjust seasoning with more salt, pepper, or red pepper flakes as needed.

Melt cheese in batches

Preheat an oven to 325°F (160°C) or use a salamander/broiler. Line sheet pans with parchment. Slice rolls horizontally. Arrange bottom halves on sheet pans, top each bottom half with a portion of the egg/sausage/pepper mixture (approximately 1 cup per sandwich) then top with one imported sharp provolone slice. Put top halves of rolls loosely over the provolone or leave off, and place sheet pans in the oven for 3–5 minutes just until cheese is softened and beginning to melt. If using a broiler, watch carefully to avoid browning the cheese too much.

Toast rolls and prepare spread

While cheese melts, melt remaining 3 tablespoons butter and brush cut sides of roll tops and bottoms lightly. Toast cut sides on a hot griddle or skillet for 1–2 minutes until golden. In a small bowl combine mayonnaise and Dijon mustard; spread a thin layer (about 1 tablespoon) on the inside of each roll top.

Assemble sandwiches

Place the bottom halves of the toasted rolls on a clean work surface. Spoon the warm egg/sausage/pepper mixture topped with melted provolone onto each bottom roll (about 1 cup filling per sandwich). Cover with the top half that has mayo-Dijon spread. Press gently to set.

Finish and serve

Arrange sandwiches on pans or platters. If holding for service, wrap individually in parchment and hold in a low oven (150–170°F / 65–75°C) for up to 30–45 minutes; avoid extended holding to preserve egg texture. Serve warm.