Mini Italian Brunch Sandwiches

Mini Italian Brunch Sandwiches When it comes to cooking for just Matt and I, I am constantly mixing it up. There are so many recipes out there, how can I make the same ones over and over again? However, when it comes to entertaining, I’ve realized that having a couple tried and true recipes to fall back on is key. It takes the stress out of preparation when you know how it will turn out and less time to make when you are familiar with the recipe.

My mom keyed me into these Mini Italian Brunch Sandwiches. The original recipe by Giada, is  a variation on a club sandwich and is great for cocktail or other parties. Matt and I recently had over friends for a Sunday brunch party (full menu in an upcoming post!) and so, in the way I always do, I started tweaking this recipe to make it more brunch appropriate.

Start with a nice loaf of bread. I used fresh parmesan focaccia and ciabatta from my grocery baker.

Start with a nice loaf of focaccia or ciabatta

Next, whisk together eggs and half and half or cream. Spray a non-stick skillet and pour in a thin layer of crepe. Don’t worry it doesn’t have to be perfect, we’ll be hiding it in the Mini Italian Brunch Sandwiches anyway.

Make a thin crepe in a non-stick skillet. Fold the crepe over to fit it onto your bread.

Cut the bread in half and spread pesto over one side, fold the crepe so it fits over the other side then layer your toppings. I doubled the egg in the recipe so there were two layers of crepe. I made a meat and veggie version.

Spread pesto on the bottom side of the bread and pile up the toppings

The Mini Italian Brunch Sandwiches can be made ahead to this point, just store in the fridge wrapped in foil. Right before serving, pop in the oven at 350 deg F for 20 minutes. Remove, stab with toothpicks and then cut into small squares.

Serve warm. Toothpicks will help hold it all together.

It’s that easy and these were a hit! Come up with your own toppings but below is what I used.

Mini Italian Brunch Sandwiches

• Servings: 8-12 appetizer portions
• Time: 30-40mins

Inspired by Mini Italian Brunch Sandwiches by Giada

Ingredients:

• 6 eggs
• a splash of half and half or heavy whipping cream
• 1 tsp salt
• 2 loafs fresh focaccia or ciabatta
• Store bought pesto
• Veggie combo: Sun dried tomatoes, spinach, roasted red peppers and 2 oz goat cheese
• Meat combo: salami, prosciutto, provolone cheese, and parsley

Method:

Heat a non stick skillet over medium heat. Whisk together the eggs, milk and salt. Pour a portion of the mixture into the pan (will depend on what size skillet you use) tilting side to side until there is a thin layer covering the entire bottom. Once set, flip crepe. Don’t worry if it doesn’t look pretty, it’s going in the sandwich.

Preheat oven to 350 deg F. Cut the bread in half. Spread pesto on one side of the bread and place crepe on the other, building up from there. Wrap sandwiches in foil and bake for 20 minutes until cheese is melted and sandwiches are warmed through. Cut into bite size pieces and serve.

<em>Special Equipment Needed: none</em>