The Not-So-Ordinary Egg Sandwich

There are so many ways to make a great egg sandwich for breakfast, lunch, dinner–anytime is fine. We get plenty of requests for breakfast sandwiches. But since we don’t have a grill in our kitchen, we had to hone in on a concept that fits our operation and our brand. So we came up with two frittata sandwiches–the Imperial and the Florentina.

Let’s focus on the Florentina, whose name is derived from the traditional Florentine omelette. This sandwich features a frittata filled with spinach and grape tomatoes, which is baked in the oven. In this case, the ingredients are basic–eggs, milk, sauteed spinach, grape tomatoes, salt and pepper. Vigorously whip the eggs and milk with a fork in order to get a creamy texture. Since it’s going on a sandwich, I bake it in a rectangular pan so it can be cut into sandwich size squares.

To build the sandwich, lightly toast a jumbo English muffin and place the frittata on a bed of crisp greens, with a slice of cheddar cheese. Add fresh avocado on top to beef up the flavors, and smear dijon mustard on the lid. You can be generous with the mustard, it really does enhance every bite!

Florentina