Garlic Herb, Cheese, and Egg Sandwiches

Votes: 2

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 705, total fat 52 G., saturated fats 25 G., proteins 35 G., carbohydrates 28 G., fiber 6 G., cholesterol 363 mg, sodium 1224 mg, sugar 2 G.

This hearty sandwich features a fried egg cooked in a spicy sauce and blanched, then sautéed broccoli rapini, all served on a toasted bun topped with melted cheese. It's the perfect balance of savory, garlicky, and creamy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g of rapini
3 tbsp. l. olive oil
4 cloves garlic, finely chopped
5-6 tablespoons unsalted butter
4 long buns (22 cm), cut in half
220 g thin slices of provolone
3 tablespoons Sriracha sauce
4-8 large eggs
2 tbsp. l. grated parmesan

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, sandwich buns, rapini, provolone cheese, Sriracha sauce

Cooking the dish according to the recipe:

Preheat the oven to broil, positioning the rack 10 cm from the heating element. Bring a large saucepan of water to a boil and add salt.
Add the rabe to the water and cook until crisp-tender, 3-4 minutes, then drain. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until golden, 1-2 minutes. Add the rabe, season with salt and pepper, remove from heat, and keep warm.

In a large skillet, melt 4 tablespoons of butter. Brush the cut sides of the buns with a little melted butter. Toast the buns, cut side up, in the oven until crisp, about 3 minutes. Arrange the provolone slices on the buns and toast until the cheese melts, about 1 minute. Fill the buns with the rapini sauce.
In the same skillet, heat another 1 tablespoon of butter over medium-high heat. Add the Sriracha sauce and simmer for 20 seconds. Crack the eggs into the skillet (in batches if necessary) and cook until the whites begin to set, about 1 minute. Cover the skillet and simmer until the egg whites are set but the yolks are still runny, 1 to 2 minutes. Place 1 to 2 eggs on each sandwich, sprinkle with Parmesan cheese, and serve.

Categories: