Neelys Breakfast Sandwich Recipes

NEELY'S MUFFULETTTA SANDWICH

Steps:

• Whisk together the mayonnaise, olive oil, vinegar, honey, lime juice, red pepper flakes, oregano, and 1 teaspoon black pepper in a large bowl. Add the onion, carrot, olives, artichoke hearts, peppers, celery, and parsley; toss, and season to taste with salt. Cover with plastic wrap and allow the salad to marinate in the refrigerator for at least 1 hour.
• Slice the bread in half, and pull some of the interior from the middle of the roll to make room for the other ingredients. Spread a generous amount of the olive oil salad on each half. (You will probably have some salad leftover; it holds for 2 or 3 days in the refrigerator.)
• Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half of bread, press gently, slice into wedges, and serve.

SALMON BLT

Steps:

• Cook the bacon over medium heat in a large nonstick skillet until crispy. Transfer the bacon to a paper towel lined plate. Wipe the skillet with paper towels or a clean tea towel. Add the bread slices and toast until golden brown.
• Pat the salmon dry and season with salt and pepper.
• Heat another nonstick skillet over medium-high heat and add oil. Once hot, add the salmon and cook about 3 minutes per side.
• Spread the Lemon Mayonnaise on 2 pieces of bread. Season the tomato with salt and pepper, to taste. Add some lettuce, tomato, bacon and the cooked salmon fillet to 1 bread slice and cover with the other slice. Cut the sandwich in half on the diagonal and hold in place with a decorative toothpick. Repeat with remaining ingredients and arrange the sandwiches on a serving platter.
• Mix all the ingredients together in a small bowl. Cover and refrigerate until ready to use.

MEAT LOVER'S BREAKFAST SANDWICH

Steps:

• Heat the oil in a small nonstick skillet over medium heat. Divide the sausage in half and form each piece into a thin 4-inch patty. Add the patties to the skillet and cook until golden and cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate. Reserve the skillet and drippings.
• Whisk together the eggs with the cream cheese, chives, cilantro, parsley, a sprinkle of salt and a few grinds of pepper.
• Heat the skillet and drippings over medium heat. Add the eggs and stir for the first 30 seconds with a silicone spatula to break up the curds as they cook. Stop stirring and let the eggs cook another 30 seconds (they will still be wet on top), then slide the omelet onto a plate. Flip the eggs back into the skillet so the uncooked side is face down. Top one side of the eggs with the Cheddar. Cook until the eggs are cooked through but still soft, another 30 seconds to 1 minute.
• Put a sausage patty "bun" on a plate. Using the silicone spatula, fold the omelet in half, then into quarters before sliding it out of the skillet and onto the sausage patty. Top with the sliced avocado and the second sausage patty "bun."

NEELY'S BREAKFAST SANDWICH

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Fry the bacon in a nonstick skillet until cooked but not yet crisp. Remove the bacon to a paper towel lined sheet tray. Let cool. Reserve the bacon drippings in the skillet.
• Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Add the cheese and bacon and toss. Stir in 1 1/2 cups of cream with a wooden spoon until the dough comes together. Remove the dough to the countertop and knead briefly until it is smooth and uniform in appearance. Pat the dough out to a 1-inch thickness. Using a biscuit cutter dipped in flour, punch out dough rounds. Push together the leftover dough and pat out again to 1-inch thick and cut out rounds. Arrange the biscuits on the parchment lined sheet tray.
• In a small bowl, whisk together the remaining 1 tablespoon of cream and the egg. Brush the tops of the biscuits with the egg wash and sprinkle with kosher salt. Put immediately into the oven and bake for 18 minutes.
• When the biscuits come out of the oven, start frying the eggs. Heat the same nonstick skillet used earlier (to cook the bacon) over medium heat. Once heated, crack the eggs into the pan and cook until the white is set and the eggs begin to turn golden brown. Spoon some of the hot grease over the yolks to help it cook. Season with salt and pepper, to taste.
• To assemble the sandwiches, split the biscuits in half and spread some mango preserves on the inside of the biscuit tops. Put a small handful of arugula on each of the bottoms. Top with the fried eggs and cover with the top of the biscuit. Serve immediately.

PAT'S SMOKED SAUSAGE AND PEPPER SANDWICH

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large cast iron skillet or Dutch oven over medium heat. Add the sausages and brown on all sides, about 7 to 8 minutes. Remove from skillet and reserve.
• Add onions and peppers to the skillet and saute until tender and golden brown, about 6 minutes. Add the garlic and saute until fragrant. Stir in the tomato paste, beer, and BBQ sauce. Cook for a few minutes, then add the sausages back to the pan. Reduce the heat and simmer until the sauce is nice and thick, about 10 minutes.
• Slice the bread open, put on sheet tray, and toast in the oven while the sausage is simmering. Remove the bread from the oven and fill with the sausages and peppers.
• Transfer to serving dishes and serve.