Sausage Bread Brunch Sandwich

Ingredients

• 8  asparagus spears trimmed cut in thirds on the bias
• 2 tablespoons canola oil 
• 0.5 cup crème fraîche 
• 1 tablespoon dijon mustard 
• 4  eggs 
• 0.3 cup chives fresh chopped
• 1 tablespoon parsley fresh chopped
• 1 pound sausages sweet italian
• 0.5  juice of lemon 
• 4 servings kosher salt and pepper 
• 2 tablespoons olive oil plus more for brushing
• 4 servings olive oil for drizzling
• 4 ounces pepperoni cut into squares
• 4 ounces genoa salami thinly sliced cut into squares
• 8 ounces mozzarella cheese shredded

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• slotted spoon

Directions

1. For the asparagus: Preheat the oven to 400 degrees F.
2. 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.
3. Whisk the creme fraiche, chives, mustard, parsley and lemon juice in a bowl until incorporated.
4. Sprinkle with salt and pepper and reserve.
5. For the sandwich build: Warm the Grandma Kay's Sausage Bread in a medium nonstick skillet over medium heat.
6. Transfer the bread to a plate and place a couple of asparagus on top.
7. Add the canola oil to the same skillet and fry the eggs sunny-side up, covering with a bowl to cook evenly.
8. 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.
9. Preheat the oven to 340 degrees F.
10. 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.
11. Mix in the mozzarella with your hands.
12. Roll out the dough into 2 long ovals. Slice the end pieces off the dough to save for later to make mini sausage breads.
13. 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.
14. Bake until light brown on top, 20 to 25 minutes.