ITALIAN OMELET SANDWICH WITH SPINACH AND ROASTED RED PEPPERS

Peppers

• 2 large red peppers, roasted, peeled and cut into thin strips
• 2 teaspoons minced fresh garlic
• 1 teaspoon shredded fresh basil
• Salt and pepper to taste
• 2 teaspoons olive oil

Spinach

• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2-1/2 ounces baby spinach leaves

Other

• 6 medium-sized hard crust rolls
• Provolone or similar cheese, thinly sliced (optional)
• Mayonnaise (optional)

For the omelet, heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pancetta, green peppers and onions. Sauté until softened, about 5 minutes. Add the garlic and sauté another minute. Remove from heat. Beat the eggs in a large bowl. Add the sautéed vegetables, herbs, salt, pepper and Parmesan cheese. Stir well to combine. Reheat the skillet with the additional 2 tablespoons of oil over medium heat. Add the egg mixture and cook until the bottom is set. Cut into 6 wedges and turn each over to cook the other side. Remove from heat while preparing the peppers and spinach.

Place all of the ingredients for the peppers in a small bowl and toss well to combine. For the spinach, whisk the vinegar, mustard, salt, pepper and olive oil in a medium bowl until well-combined. Add the spinach and toss.

To assemble, split the rolls and, if desired, remove some of the bread from the inside; save for another use. Place a piece of omelet on the bottom halves. If desired, top with the sliced Provolone, then some spinach and peppers. Spread mayonnaise on the top halves and place on sandwich.

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