Breakfast Club Sandwiches
Ingredients
2
Kowalski's Multigrain Croissants (from the Artisan Bread Table), split horizontally and lightly toasted
¼ cup
Kowalski's Signature Fresh Pesto (from the Prepared Produce Section)
¼ cup
Bourbon Bacon Jam
4
thin slices pepper jack cheese
1 cup
baby arugula
4-5 oz.
thickly sliced deli turkey (such as Boar's Head Bold PitCraft Slow Smoked Turkey Breast)
4
Kowalski's Extra-Large Free-Range Organic Eggs, scrambled, basted or fried, seasoned to taste with kosher salt and freshly ground Kowalski’s Black Peppercorns, kept warm
6 strips
Kowalski's Smoked Bacon, cooked crisp
Directions
- Spread cut sides of top croissant halves with pesto; spread bottoms with jam.
- Evenly top bottom croissant halves with cheese, arugula, turkey, eggs and bacon.
- Place top croissant halves on sandwiches; serve immediately.
Tasty Tips:
- Cooking your bacon in a preheated 350° oven is a sure way to get flatter, crispier strips perfect for burgers and breakfast sandwiches – no turning necessary! This method also has the added advantage of being faster and much more hands-off than stovetop cooking, where bacon cooks mostly from the bottom and must be turned frequently. In the oven, the bacon cooks evenly on all sides at once. Line a rimmed baking sheet with parchment paper and arrange the bacon in a single layer. Cooking for 25 min. should do the trick, but thick-cut bacon may take longer.
- Try this sandwich with Kowalski's Bagels or Artisan Breads, such as Kowalski's Signature Cranberry Wild Rice Bread. Find them in the Bakery Department.
