Breakfast Sandwich Recipe

Par-cook Potatoes

Place the 1/2" cubed potatoes in a medium saucepan, cover with cold water by 1 inch and add a pinch of salt. Bring to a gentle boil and cook until just tender when pierced with a fork, 6–8 minutes. Drain well and let steam-dry for 1–2 minutes.

Pan-Roast Potatoes

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add the drained potatoes in a single layer. Let them sear, undisturbed, 3–4 minutes to get golden edges, then stir. Add 1 teaspoon minced garlic and 1 teaspoon chopped rosemary (or thyme), sprinkle 1 tsp salt and 1/2 tsp black pepper. Continue to cook, stirring occasionally, until potatoes are crisp and golden, about 6–8 more minutes. Taste and adjust seasoning. Keep warm while assembling sandwiches.

Combine 1 cup diced tomatoes, 2 tablespoons finely diced red onion and 2 tablespoons sliced basil in a bowl. Add 1 tablespoon extra-virgin olive oil and 1 teaspoon balsamic vinegar. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir gently and let sit 5–10 minutes to macerate so juices mingle. Stir again before using.

In a small bowl mix 1/4 cup mayonnaise with 1 teaspoon lemon juice, 1/4 teaspoon garlic powder and 1/8 teaspoon black pepper. Taste and adjust acidity or seasoning. This will be the spread for the bread.

Toss 1 cup washed arugula or mixed greens with a light pinch (1/8 tsp) of salt to season. If you like, dress very lightly with a few drops of olive oil or reserve plain. Have 2 slices of fresh mozzarella or provolone ready to layer on the warm potatoes or toast.

If using eggs, heat 1 teaspoon butter or oil in a nonstick skillet over medium. Crack 2 large eggs into the pan and cook to desired doneness: sunny-side up (cover pan and cook 2–3 minutes), or flip for over-easy (cook 30–45 seconds more). Season with 1/8 tsp salt and 1/8 tsp black pepper. Remove and set aside.

Preheat a griddle or skillet to medium. Lightly brush cut sides of 2 English muffins or ciabatta halves with 1 tablespoon olive oil or softened butter. Toast, cut-side down, until golden and crisp, 2–3 minutes.

Spread about half of the mayo mixture on the bottom halves of each toasted muffin/roll, and a thinner layer on the top halves. Pile a generous spoonful (about 1/2 cup total) of the warm roasted potatoes onto each bottom half. Top the potatoes with a slice of mozzarella or provolone.

Spoon 2–3 tablespoons of the bruschetta mixture over the cheese (allowing some juice for flavor). Add a handful of the dressed greens (about 1/2 cup per sandwich). If using eggs, place an egg on top of the greens. Sprinkle optional 1/4 tsp red pepper flakes if you like heat.

Close sandwiches with the top halves, press gently, and serve immediately while potatoes and cheese are warm so the cheese softens slightly. Cut in half if desired.