Focaccia Breakfast Sandwiches

It doesn't get more Italian-American than this!
Publish date:
focaccia breakfast sandwiches 1018

Recipe by Sarah Tenaglia

Start to Finish: 20 minutes

Servings: 4


  • 1/3 cup mayonnaise

  • 2 scallions, chopped

  • 1 tbsp. chopped fresh oregano

  • 1 lb. bulk Italian sausage, formed into four 4-inch round patties

  • 4 eggs

  • 8 slices fontina

  • 4 sandwich-size squares of focaccia, split horizontally

  • 3 cups baby arugula

  • 2 tsp. EVOO

  • 2 tsp. lemon juice


In small bowl, mix mayonnaise, scallions, and oregano; season. In large nonstick skillet, cook sausage patties over medium-high until cooked through, 3 to 4 minutes per side. Transfer to plate. Wipe out any blackened pieces in skillet. Fry eggs over medium-low until whites are set, about 4 minutes. Place cheese on cut sides of bread. Broil until melted, about 2 minutes. In bowl, toss arugula, oil, and lemon juice; season. Build sandwiches with arugula, sausage patties, and eggs.