For these sammies, I’ve used a dairy free adaptation of Quiche Lorraine. You can freeze and re-heat the leftovers, (except for the greens.)
Here’s what you need for the “quiche”
1/2 lb thick sliced bacon cut it lardon style strips (or cubed)
1 medium yellow onion
1/2 cup chicken stock (or broth)
salt and pepper to taste
a pinch of fresh ground nutmeg
Here’s what you do:
Preheat oven to 375 degrees F
Cook the bacon over medium heat, remove from pan once done
Dice the onion, and saute in leftover bacon grease, remove from pan once done.
Line an 8″ x 8″ square baking dish with parchment paper. (You can also use a pie pan if you’d like.)
Spread the bacon and onions over the parchment lined dish
Whisk the rest of the ingredients together and pour over the bacon and onions.
Bake for about 30-35 minutes until the eggs are cooked through.
Cut into 6 portions, place on stretch bread (see Italian Stirato “stretch” bread recipe – or use whatever style roll/bread you prefer)
Top with greens, lightly dressed with the following:
Dressing for greens:
This is a slightly modified dressing recipe from Emeril Lagasse.
1/8 cup white balsamic vinegar
1 tsp brown sugar
2 cloves minced garlic
1/4 cup Extra Virgin Olive Oil
Salt and pepper to taste
Whisk ingredients together and slowly add enough to lightly coat your favorite greens in a mixing bowl. Save reserve dressing for leftovers.
*Serving suggestion – I serve this with kettle style potato chips that I “dress up” by adding about 2 tsp garlic powder and 1 tsp dried rosemary. I mix the chips in a large bowl by hand, being careful not to pulverize the chips in the process.