Spicy-Sweet Egg Burger

Hell hath frozen; pigs doth fly. I am blogging. Indeed, it has been a whirlwind of milestone events (others’, not mine) and travel, but now my calendar is full of wide-open spaces for the first time in a while. I have hundreds, even thousands, of photos from said events, and I’ll be happy to share them soon, but first, I have a rather time-sensitive topic to address:

Sandwiches.

I fear it’s too late already, but since I’ve been out of the country for a while, I will have to settle for slipping this one in under the wire. You may or may not be aware that Mezzetta is sponsoring a sandwich recipe contest right now, and tomorrow (Labor Day) is the last day to enter. Since Mezzetta was so kind as to send me a huge supply of inspiration,

I just had to put together a little something in honor of this most worthy competition.

It stands to reason that I have a bit of a backlog of blog post ideas (and materials with which to make them happen), so it happens that this sandwich turned out to be a double-whammy in the free samples department.

I received my Arnold Sandwich Thins via the Foodbuzz Tastemaker Program—both the Mezzetta samples and the sandwich thins were provided to me for free. So, with my Mezzetta products as paints and the sandwich thins as a canvas, I was quite ready to put together my lunch recipe!

Spicy-Sweet Egg Burger

Ingredients:

• 2 egg yolks*
• 1 Mezzetta sweet cherry pepper
• 2 Mezzetta kalamata olives
• 1 Mezzetta Castelvetrano olive, pitted
• ~1 tbsp Mezzetta julienned sundried tomatoes in oil
• 1 Arnold Sandwich Thin (I used whole wheat)
• schmear of cream cheese**
• several slices of Mezzetta tamed jalapeno peppers

*Substitute 1 whole egg for the 2 egg yolks, if you prefer. I made protein pancakes this morning, which call for egg whites only, so this was a great way to use up my yolks.

**I also thought about spreading avocado on the bread in lieu of cream cheese. Let me know if you try it that way!

Directions:

1. Combine egg, pepper, olives and sundried tomatoes in a small blender or food processor and pulse until evenly combined (doesn’t have to be smooth).
2. Heat a small skillet over medium and spritz with cooking spray if not nonstick. Pour in the egg mixture as you would with pancake batter, so that you have the shape of a small patty.
3. Cook for a minute or two on each side until browned and no longer runny inside.
4. Meanwhile, toast your bread (if desired) and spread cream cheese on on half. Top with your egg patty and a few jalapeno slices.

Serves 1

This took less than 5 minutes to put together, but it sure does taste a lot fancier than it really is. I credit the flavorful Mezzetta products, which thankfully have no preservatives, so my sandwich was far from dull!

One of my favorite sandwich toppers is roasted red peppers, which Mezzetta also sent me, though that’s actually the one thing that didn’t make it onto this particular sandwich. Good thing tomorrow’s Labor Day—I will have another chance before it’s back to work for me!

What will you be eating (grilling?) this Labor Day?