I made this yummy sandwich last week-egg, capicola, potato, egg, kale, mushrooms, onion, and bacon cheddar. This sandwich is perfect for brunch because it’s more filling than most breakfast sandwiches. I thought the croissant was too beautiful to put a hash brown on, so I pan fried some potatoes and it made my life more glamorous.
1. Put 1 Tbsp of butter in a pan over medium-high heat. Slice some potatoes as thin as you can (1/8 inch-1/4inch) and put the potatoes in the pan. I used one medium sized potato-maybe Russet? Cook them until they look brown on the bottom (around 7 min per side). You can also add some salt, pepper, and garlic powder. While you’re waiting, chop up the onions (few tablespoons), mushrooms (4-5), and kale.
2. When the potatoes are lightly browned on both sides, take them out and add in the mushrooms, onions, and capicola. You don’t need to add more butter because the capicola already has fat in it and you don’t want to overdo it. I didn’t include a picture of it, but also crack in egg in there if there’s space.
3. Time to layer! Start with the potatoes.
4. Then add the mushrooms and onions.
7. What’s this?! I found this bacon cheddar cheese at Trader Joe’s and of course had to buy it. It was good, but it made me wish I had real bacon on my sandwich. Anyway, add that on there if you want.
*time saving tip: I realized it was really annoying to take out my box grater every time I wanted cheese, so I grated the entire block and put it in a tupperware container so it saves cleanup time. I like blocks of cheese better because it melts better on sandwiches.
8.Don’t forget about the kale! It makes the sandwich qualify as a health food. I also panini-ed the croissandwich so the cheese melts all nice. 🙂
Feel free to substitute any type of cheese in there, also adding bacon or replace the capicola with something else. I also ate it with ketchup because ketchup is one of my favorite hobbies.