Egg, Chorizo, Muenster, Telera
“The sandwiches are fresh and filling, and the addition of an ingredient like chorizo makes them stand out from the usual breakfast items like bacon and sausage,” Karen Kourkoulis, chef/manager at the Passport Café in the Carole Weinstein International Center at the University of Richmond, in Virginia, says. “The best way to entice diners to try something new is to simply talk to them, explain a certain ingredient or give a little history of where a certain dish originated.”
3 oz. gable 2# liquid eggs table ready
½ oz. Spanish dry-cured chorizo sausage
1 oz. Muenster cheese sliced
1 telera frozen bread sliced
- Make 3-ounce omelet seasoned with salt and pepper. Let cool.
- To assemble sandwich, add ½ ounce sliced Spanish dry-cured chorizo, 1-ounce slice of Muenster cheese and cooled omelet to a telera roll. Heat in oven until hot in center. Serve as is or with your favorite hot sauce.
Recipe by University of Richmond, Passport Café, Richmond, Va.