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Sausage Bread Brunch Sandwich (Jeff Mauro) Recipe

Sausage Bread Brunch Sandwich (Jeff Mauro) Recipe

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Sausage Bread Brunch Sandwich (Jeff Mauro)

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Ingredients:

Serving

8 asparagus spears, trimmed and cut in thirds on the bias
olive oil, for drizzling
kosher salt and pepper
1/2 cup creme fraiche
1/4 cup chopped fresh chives
1 tbsp dijon mustard
1 tbsp chopped fresh parsley
juice of 1/2 lemon
kosher salt and pepper
8 slices leftover grandma kay's sausage bread, recipe follows
2 tbsp canola oil
4 eggs
2 tbsp olive oil, plus more for brushing
1 lb sweet italian sausages, removed from casing
4 oz pepperoni, cut into squares
4 oz genoa salami, thinly sliced and cut into squares
8 oz shredded mozzarella
1 1/2 loaves frozen or fresh pizza dough , defrosted , such as rhodes

Directions:

Sandwich Build:
For the asparagus: Preheat the oven to 400 degrees F. Place the asparagus on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast the asparagus until tender but not brown, about 10 minutes. Set aside.
For the citrus herb sauce: Whisk the creme fraiche, chives, mustard, parsley and lemon juice in a bowl until incorporated. Sprinkle with salt and pepper and reserve.
For the sandwich build: Warm the Grandma Kay's Sausage Bread in a medium nonstick skillet over medium heat. Transfer the bread to a plate and place a couple of asparagus on top. Add the canola oil to the same skillet and fry the eggs sunny-side up, covering with a bowl to cook evenly. Place each egg on top of the asparagus and serve with a side of the citrus herb sauce. Give a bite to your grandma and hope she approves.
Grandma Kay's Sausage Bread:
Preheat the oven to 340 degrees F. Add the olive oil to a medium saute pan over medium-high heat and cook the sausages until brown, 12 to 15 minutes. Cool the sausage, transfer to a bowl with a slotted spoon and mix with the pepperoni and salami. Mix in the mozzarella with your hands.
Roll out the dough into 2 long ovals. Slice the end pieces off the dough to save for later to make mini sausage breads. Brush the top and bottom of the dough with olive oil and divide the sausage mixture between the 2 loaves. Fold the dough over like a calzone and poke holes along the sides to release the steam with a fork. Bake until light brown on top, 20 to 25 minutes. Yield: Two 12-inch loaves.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	818.42 Kcal (3427 kJ)
Calories from fat	548.84 Kcal
		% Daily Value*
Total Fat	60.98g	94%
Cholesterol	278.72mg	93%
Sodium	2310.03mg	96%
Potassium	502.84mg	11%
Total Carbs	9.25g	3%
Sugars	3.35g	13%
Dietary Fiber	2.01g	8%
Protein	57.77g	116%
Vitamin C	5.3mg	9%
Iron	4.1mg	23%
Calcium	639mg	64%

Amount Per 100 g
Calories	231.39 Kcal (969 kJ)
Calories from fat	155.17 Kcal
		% Daily Value*
Total Fat	17.24g	94%
Cholesterol	78.8mg	93%
Sodium	653.1mg	96%
Potassium	142.17mg	11%
Total Carbs	2.62g	3%
Sugars	0.95g	13%
Dietary Fiber	0.57g	8%
Protein	16.33g	116%
Vitamin C	1.5mg	9%
Iron	1.2mg	23%
Calcium	180.6mg	64%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

21

Points
22

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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