Italian Omelet Focaccia Sandwich
Makes 6 sandwiches

Prep Time: 10 min.
Baking time: 10 min.

• 4 - Tablespoons butter, softened
• 1 - teaspoon dried basil leaves
• 4 - eggs, beaten
• 1/4 - cup sliced green onions
• 1/4 - teaspoon pepper
• 1 - (9-inch) round (12-ounce) focaccia bread, sliced in half horizontally
• 2 - ounces thinly sliced salami
• 1/4 - cup sliced roasted red peppers
• 4 - slices (1-ounce) Deli Provolone Cheese

1. In a small bowl, you want to combine 3 tablespoons butter and basil. Mix well and set aside.
2. In 10-inch nonstick skillet, melt remaining butter until sizzling and add eggs.
3. Sprinkle with green onions and pepper.
4. Cook over medium heat, lifting slightly with spatula to allow uncooked portion to flow underneath, for 3 to 4 minutes or until omelet is set.
5. Spread cut-sides of focaccia bread halves with butter mixture.
6. Layer bottom half with salami, omelet, red peppers and cheese slices.
7. Cover with top half of focaccia.
8. Wrap tightly in aluminum foil and place onto baking sheet.
9. Bake for 10 to 15 minutes or until heated through.
10. To serve, cut into 6 wedges.

Alan’s Kitchen Tip: Always keep eggs refrigerated and store them in the carton to ensure their freshness.