Sausage Bread Brunch Sandwich

By HeidiHo5

Ingredients

• Citrus Herb Sauce:
• 8 8 8 asparagus spears, trimmed and cut in thirds on the bias
• Olive oil, for drizzling
• Kosher salt and pepper
• 1/2 1/2 1/2 cup creme fraiche
• 1/4 1/4 1/4 cup chopped fresh chives
• 1 1 1 tablespoon Dijon mustard
• 1 1 1 tablespoon chopped fresh parsley
• 1/2 of 1/2 lemon
• Kosher salt and pepper
• Sandwich Build:
• 8 8 8 slices leftover Grandma Kay's Sausage Bread, recipe follows
• 2 2 2 tablespoons canola oil
• 4 4 4 eggs
• Grandma Kay's Sausage Bread:
• 2 2 2 tablespoons olive oil, plus more for brushing
• 1 1 1 pound sweet Italian sausages, removed from casing
• 4 4 4 ounces pepperoni, cut into squares
• 4 4 4 ounces Genoa salami, thinly sliced and cut into squares
• 8 8 8 ounces shredded mozzarella
• 1 1/2 1 1/2 1/2 loaves frozen or fresh pizza dough, defrosted, such as Rhodes

Preparation

Step 1

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.