Sopressata Scrambled Egg Breakfast Sandwich


Sun-Dried Tomato Mayo:

1/2 cup mayonnaise
1/4 cup chopped sun-dried tomatoes
2 teaspoons fresh lemon juice
2 teaspoons minced garlic
1 teaspoon fresh ground black pepper

For Serving:

8 slices seeded Italian bread
12 large eggs
1/4 cup whole milk
2 tablespoons olive oil
1 cup quartered Sopressata Charcuterie Slices
1 cup shredded aged Gouda cheese
1 large avocado, peeled, pitted and sliced
2 cups baby arugula


Sun-Dried Tomato Mayo: Purée all ingredients in a food processor until smooth; refrigerate in an airtight container up to 6 days. Makes about 3/4 cup.

For serving, spread 1 side of 2 bread slices each with 1 tablespoon Sun-Dried Tomato Mayo. Whisk 3 eggs and 1 tablespoon milk in a bowl. Heat 1/2 tablespoon oil in a sauté pan over medium heat; add egg mixture and cook until eggs are set and internal temperature reaches 160°F, about 5 minutes, stirring occasionally. Fold 1/4 cup each sopressata and Gouda cheese into egg mixture; place over mayo on 1 bread slice. Top eggs with 1/4 avocado, 1/2 cup arugula and remaining bread slice, mayo side down; cut in half to serve.