Tuscan Breakfast Sandwich Recipe

Cook sausage patties

Divide the bulk sausage into four equal portions (about 2 oz each). Shape each into a compact 3-inch patty. Heat a large skillet over medium heat and add 1 teaspoon olive oil. When oil shimmers, add the sausage patties and cook 3–4 minutes per side, pressing gently, until browned and cooked through (internal temp 160°F/71°C). Transfer to a plate and keep warm.

Prepare eggs

In a small bowl, whisk 4 eggs with 2 tablespoons milk, 1/4 teaspoon salt and 1/8 teaspoon black pepper until combined. Wipe the skillet used for sausage, reduce heat to medium-low, add 1 teaspoon butter or oil if needed. Pour eggs into skillet and cook, stirring gently with a spatula, until soft-scrambled but still moist, about 2–3 minutes. Remove from heat.

Toast and assemble

Lightly toast 4 slices of multigrain bread until golden. Spread about 1/2 tablespoon lemon aioli (from Lemon Aioli section) on the bottom slice of each sandwich and 1/2 tablespoon pesto on the top slice. Layer as follows on each sandwich bottom: one sausage patty, a portion of scrambled eggs (about 1/4 of the eggs), a thin slice of tomato, and 1 ounce (about 1 slice or torn piece) fresh mozzarella. Sprinkle about 1/2 tablespoon grated Parmesan over the mozzarella. Place the top slice of bread (pesto side down). If desired, return sandwich to skillet over low heat, cover, and warm 1 minute per side to slightly melt the mozzarella and warm pesto.

Finish

Cut sandwiches in half and sprinkle with a pinch of red pepper flakes and additional Parmesan if desired. Serve immediately with the herb-smashed fingerlings or kale salad.

In a small bowl, combine 1/4 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth. Taste and adjust lemon or salt as needed. Refrigerate until ready to use. Makes enough for four sandwiches (about 1/2 tablespoon per sandwich).

Par-cook potatoes

Place 1 pound fingerling potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a simmer. Cook until just fork-tender, about 12–15 minutes depending on size. Drain and let sit until cool enough to handle.

Smash and roast

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil. Arrange potatoes spaced apart. Using the bottom of a cup or a potato masher, gently press each potato until it flattens to about 1/2" thickness but remains in one piece. Brush or drizzle with 1 tablespoon olive oil and dot with 1 tablespoon butter melted or soft. Sprinkle chopped rosemary, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over potatoes. Roast 15–20 minutes until edges are crisp and golden. Remove and serve alongside sandwiches.