Matanuska Morning Sandwich
Recipe courtesy of Snow City Cafe
1/2 cup mayonnaise
Pinch (1/16 tsp) fresh rosemary
Pinch (1/16 tsp) fresh thyme
Pinch (1/16 tsp) fresh oregano
Pinch (1/16 tsp) fresh parsley
1 yellow summer squash
1/2 medium red onion, thinly sliced
2 Tbs olive oil
4 slices of Havarti cheese
2 - 4”x 4” slices of herbed focaccia
To make the herb mayonnaise, take 1/2 cup of mayonnaise and add a pinch (1/16 tsp) each of rosemary, thyme, oregano and parsley. Set aside and allow the flavors to meld.
Split the slices of focaccia horizontally, so that you have 4 slices. Using a food processor or box grater, shred yellow squash, zucchini and carrots, set aside. Thinly slice the red onion and add it to the shredded vegetables. Crack the eggs and lightly beat with a whisk or fork. Set aside. In a large skillet over medium heat, add the olive oil and then the shredded vegetable mixture once the oil is hot. Sauté for 3 minutes or until the vegetables have softened and the onions are opaque. Lightly toast the focaccia and spread on the herb mayonnaise. Add the eggs to the skillet and stir until eggs are almost fully set. Portion into 2 pieces and top with the Havarti cheese slices. Place cheese-topped eggs between two slices of toasted focaccia.