The other day I had a sudden, strong craving for an egg sandwich, so I headed to 'Wichcraft with the onion frittata in mind. A brilliantly constructed breakfast sammie, it uses precooked frittata and incredibly fresh ciabatta, so it's not at all messy. The combination of white cheddar, Parmesan, and slow roasted tomatoes creates a rich, multifaceted flavor that's almost — but just almost — too bold. A touch of leek and oregano give it an added Italian punch. I was excited to find the recipe in Tom Colicchio and Sisha Ortuzar's 'Wichcraft cookbook, and it's surprisingly easy to make. Get the recipe now.
Ingredients 1 tablespoon extra-virgin olive oil Directions Makes 4 sandwiches.
Onion Frittata Sandwich With Roasted Tomato and Cheddar
1 cup diced leek (white part only)
6 large eggs, preferably pasture-raised
1/2 cup heavy cream
2 tablespoons grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon finely ground black pepper
2 teaspoons chopped fresh oregano, or 1 teaspoon dried Sicilian oregano
1/2 cup roasted onions
4 ciabatta rolls
8 slices white Cheddar cheese
8 tablespoons roasted tomatoes
1 tablespoon extra-virgin olive oil
Makes 4 sandwiches.