Sausage Sandwich With Pesto Recipes

ARUGULA PESTO, EGG AND TURKEY SAUSAGE BREAKFAST SANDWICHES

Arugula Pesto, Egg and Turkey Sausage Breakfast Sandwiches image

Peppery arugula is the standout ingredient in these satisfying breakfast sandwiches. Warmed and then wrapped in foil, they're a great to-go breakfast option.

Provided by Cindy Rahe

Categories Breakfast

Time 20m

Yield 2

Number Of Ingredients 12

Ingredients

3 cups arugula
1/2 cup sliced almonds
1 small clove garlic, peeled
1/2 cup grated Parmesan cheese
1/2 cup olive oil
1 tablespoon vegetable oil
2 patties turkey breakfast sausage
3 eggs
Salt and pepper
1 tablespoon Arugula Pesto
2 slices provolone cheese
2 whole wheat English muffins, split, toasted

Steps:

In food processor, place arugula, almonds, garlic and Parmesan cheese. Cover; process with on-and-off pulses until coarsely chopped. With processor running, slowly pour in olive oil, processing until blended. Scrape pesto into container with lid. Store in refrigerator until ready to use.
In 8-inch nonstick skillet, heat vegetable oil. Add sausage patties; cook until browned and meat thermometer inserted in center of patties reads 165°F. Remove sausage patties from skillet; drain on paper towels.
In small bowl, beat eggs well with whisk. In same skillet over medium-low heat, add eggs; sprinkle with salt and pepper to taste. Cook and stir egg to scramble, cooking until just about set. Stir in pesto; cook until set.
Place 1 slice of provolone cheese on bottom halves of English muffins. Top each with sausage patty and eggs. Cover with top halves of muffins. Serve warm.

Nutrition Facts : ServingSize 1 Serving

TOASTED PESTO-CHICKEN SAUSAGE SANDWICHES

Toasted Pesto-Chicken Sausage Sandwiches image

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 package (12 oz) fully cooked smoked chicken and apple sausages (4 per package)
3 tablespoons olive oil
1/2 cup refrigerated basil pesto (from 7-oz container)
2 tablespoons mayonnaise or salad dressing
8 slices (1/2 inch thick) Italian bread
4 slices (3/4 oz each) provolone cheese
1 large tomato, cut into 8 thin slices
16 fresh basil leaves

Steps:

Cut sausages almost in half crosswise, then in half lengthwise. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook sausages in oil 5 to 7 minutes, turning occasionally, until golden brown. Remove from skillet; set aside.
Meanwhile, in small bowl, combine pesto and mayonnaise. Brush one side of bread slices with remaining 2 tablespoons oil. Turn 4 bread slices, oiled side down; spread each with pesto-mayonnaise.
For each sandwich, top pesto-mayonnaise with 1 cheese slice, 2 tomato slices, 4 basil leaves, 1 cooked sausage and 1 bread slice, oiled side up. Heat same skillet or a griddle over medium-high heat. Cook sandwiches 3 to 5 minutes, turning once, until golden brown and cheese is melted.

Nutrition Facts : Calories 620, Carbohydrate 28 g, Cholesterol 80 mg, Fat 4, Fiber 2 g, Protein 26 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 1340 mg, Sugar 5 g, TransFat 1/2 g

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