Panino di San Giuseppe Contadino

1.In a medium bowl, crack the eggs and whisk them together with a pinch of salt and black pepper until well combined.

2.In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 15-20 minutes. Remove the onions from the skillet and set aside.

3.In the same skillet, add the remaining tablespoon of olive oil and crumble in the Italian sausage. Cook over medium heat until the sausage is browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.

4.Pour the whisked eggs into the skillet with the sausage and cook, gently stirring, until the eggs are just set but still slightly creamy, about 3-4 minutes. Add the caramelized onions back into the skillet and mix well to combine.

5.While the frittata mixture is cooking, slice the crusty rolls in half and lightly toast them if desired.

6.Spoon the frittata mixture generously onto the bottom half of each roll, then top with the other half of the roll to create a sandwich.

7.Serve the panini warm, garnished with chopped fresh parsley and a sprinkle of grated Parmigiano-Reggiano cheese if desired.