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1
For the asparagus: Preheat the oven to 400 degrees F. Place the asparagus on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.
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2
Roast the asparagus until tender but not brown, about 10 minutes.
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3
Set aside.
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4
For the citrus herb sauce: Whisk the creme fraiche, chives, mustard, parsley and lemon juice in a bowl until incorporated.
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5
Sprinkle with salt and pepper and reserve.
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6
For the sandwich build: Warm the Grandma Kay's Sausage Bread in a medium nonstick skillet over medium heat.
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7
Transfer the bread to a plate and place a couple of asparagus on top.
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8
Add the canola oil to the same skillet and fry the eggs sunny-side up, covering with a bowl to cook evenly.
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9
Place each egg on top of the asparagus and serve with a side of the citrus herb sauce.
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10
Give a bite to your grandma and hope she approves.
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11
Preheat the oven to 340 degrees F. Add the olive oil to a medium saute pan over medium-high heat and cook the sausages until brown, 12 to 15 minutes.
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12
Cool the sausage, transfer to a bowl with a slotted spoon and mix with the pepperoni and salami.
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13
Mix in the mozzarella with your hands.
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14
Roll out the dough into 2 long ovals.
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15
Slice the end pieces off the dough to save for later to make mini sausage breads.
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16
Brush the top and bottom of the dough with olive oil and divide the sausage mixture between the 2 loaves.
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17
Fold the dough over like a calzone and poke holes along the sides to release the steam with a fork.
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18
Bake until light brown on top, 20 to 25 minutes.
