Deli Breakfast Sandwich

Christopher Testani

Deli Breakfast Sandwich

Spread 1 tablespoon prepared olive salad on the bottom of a toasted split kaiser roll. Sandwich with 1 scrambled egg, 2 slices each salami and mortadella, and more olive salad

The Best Olive Salad for a Muffaletta Sandwich

3/4 cup green olives (pimento-stuffed)

1/4 cup kalamata olives (pitted)

1/4 cup giardiniera (Italian pickled vegetables)

2 large pepperoncini

3 to 4 pickled onions

2 tablespoons capers

1 medium clove garlic (chopped)

1 teaspoon oregano

1/4 teaspoon black pepper (or to taste)

2 teaspoons lemon juice (fresh)

2 tablespoons olive oil

To Make

Drain the green olives, kalamata olives, giardiniera, pepperoncini, pickled onions, and capers. Place them in a food processor along with the garlic, oregano, pepper, lemon juice, and olive oil.

Pulse until coarsely chopped.

Transfer to a container, cover, and refrigerate overnight.

Leftover Pancake Breakfast Sandwich

Recipe by: tiffany13

"A great way to use up leftover pancakes! We made this sandwich one weekend purely by accident. It's more of a knife-and-fork breakfast, rather than a eat-with-your-hands sandwich. There's room for lots of variation! I use the Buttermilk Pancakes II recipe for the pancakes." 

• cooking spray
• 1 egg
• 1 slice ham
• 2 leftover buttermilk pancakes
• 1 slice Cheddar cheese
• 2 tablespoons maple syrup

To Make:

1. Heat frying pan over medium heat and lightly spray with cooking spray. Crack the egg into the pan and break the yolk. Cook the egg to desired firmness. Warm sliced ham in the pan while assembling sandwich.

2. Toast pancakes in toaster and place one pancake on plate. Place egg on top of pancake. Pour 1 tablespoon of maple syrup over egg, place the cheese on top of egg, and a slice of warmed ham on top of the cheese. Top the sandwich with the second pancake and pour another 1 tablespoon of maple syrup over the top of the sandwich.