| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 25 min |
| Inactive: | 10 min |
| Cook: | 55 min |
| Yield: | 4 sandwiches |
Ingredients
- 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 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- Juice of 1/2 lemon
- Kosher salt and pepper
- 8 slices leftover Grandma Kay’s Sausage Bread, recipe follows
- 2 tablespoons canola oil
- 4 eggs
- 2 tablespoons olive oil, plus more for brushing
- 1 pound sweet Italian sausages, removed from casing
- 4 ounces pepperoni, cut into squares
- 4 ounces Genoa salami, thinly sliced and cut into squares
- 8 ounces shredded mozzarella
- 1 1/2 loaves frozen or fresh pizza dough, defrosted, such as Rhodes
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 282 |
| Total Fat | 19 g |
| Saturated Fat | 7 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 15 g |
| Cholesterol | 78 mg |
| Sodium | 661 mg |
Reviews
Rediculasly good I’m making venison tenderloin for the sandwich
I made this last night for a ladies get together and it was absolutely delicious. The proportions for the recipe are just fine. I also added a cup of ricotta cheese. The ladies gobbled it up!
Here to review the sausage bread! very very good! dipped in blue cheese….yum!! this was a test run to see if I wanted to make for others during the holidays and I definitely will be!!
My Grandma also made a Sausage Bread! She also taught me her secrets. Very similar to Jeff’s Grandmas. My family only used sausage but also added black olives, sauteed onions and peppers. I love the idea of making it an open faced sandwich with asparagus and a fried egg! I hadn’t thought of this recipe in a while and now can’t wait to give it a new twist 🙂 I know the additions will be delicious! Thanks Jeff!:)!
LOVED, LOVED, LOVED the sausage bread! Made it exactly like the recipe called and family raved! I am going to try adding in some spinach and ricotta cheese to make it extra special. Hopefully it won’t create too much water. Thank you and Grandma for sharing!!!
I love watching you Jeff. Your recipes are great and my family loves the sausage bread brunch sandwich.
Jeff, you ROCK!!! I look forward to your show every week. Your dishes are fabulous, but I just watch you to brighten my day. This bread was gobbled up at Thanksgiving, which was a blessing because my turkey was way too small for all those who stopped by without letting me know first (AAARGH. Thanks to the bread I got to keep some turkey leftovers! Love you, Jeff! Keep up the good work (and laughs!
Sausage bread was delicious – we made two loaves for brunch the night before and finished the first before bedtime – yummy! We used two people to do the stuffing – one held the dough stretched while the other added the filling – the filling helped to hold the stretched dough in place. I would do one egg for every two slices of the fried, leftover sausage bread. The sauce was an absolute must to cut the rich taste of the other 2 components and give it a little extra zip.
Hi Jeff – FIRST – love you and your show… you a a natural in front of the camera (and you make great sandwiches… I watched you win the next FNS. On this recipe – sorry – I opted for Grandmas Sausage Bread ONLY….. it was FANTASTIC… I bought some pizza dough and made it “her way” **. I made two loaves – they were gone before the night was over. I am making again this weekend. I have made sausage bread before but this one – tell Grandma “was the BEST”. I hope she won’t mind though – I did sneek in a little ** green pepper chopped really tiny (you know that peppers go with sausage. Deeeeeelish!!!!!
Although the filling was generous, I fit it all in. The result was delicious.