Savory Pinwheel Breakfast Sandwich

Our Savory Pinwheel has a cult following in our cafés. We caramelize sweet onions and fold them into our flaky cornetto dough with parmesan, olive oil, and a mix of sesame, fennel and poppy seeds. It’s excellent on its own, or served warm and spread with whipped cream cheese. This simple recipe featuring tomato confit, Parmesan cheese, eggs and arugula turns it into a wonderful breakfast sandwich.
-Leslie Mackie

Printable PDF of this recipe here.
Makes 2 sandwiches

4 Tbsp olive oil, divided
2 Tbsp onions, small dice
1 tsp garlic, finely chopped
3 medium roma tomatoes, coarsely chopped
1 Tbsp fresh basil, coarsely chopped
⅛ tsp kosher salt
4 large eggs
2 Macrina Savory Pinwheels, sliced horizontally into halves
12 leaves fresh arugula
3 Tbsp Parmesan cheese, grated or shaved

Preheat oven to 325°F and line a baking sheet with parchment paper. Set aside.

In a small saucepan over medium heat, add 2 Tbsp of olive oil and the onions. Cook for 2 minutes or until the onions are translucent in color. Add the garlic and chopped tomatoes and continue cooking for 3 to 4 minutes to break down the tomatoes to make a reduced sauce or confit. Finish the sauce by mixing in the basil and kosher salt; set aside.

In a sauté pan over medium heat, add the remaining 2 Tbsp of olive oil. Crack eggs into a small bowl, slowly pour them into the preheated pan, and top with a sprinkle of kosher salt and black pepper.

With a spatula, divide the eggs into two sections. Cover the pan and continue cooking until the yolks are where you like them.

Lay the halved pinwheels on the lined baking sheet and bake for 3 minutes. To assemble, place the pinwheel bottom on a plate and top with half the tomato confit, 2 eggs, half the arugula and 1½ Tbsp Parmesan cheese. Cover with the pinwheel top. Repeat this process with the second pinwheel.

Enjoy! We recommend using a knife and fork, though some brave it with clean hands and a napkin (or two) nearby.