- 1/2 8-ounce tub whipped cream cheese
- 1 tablespoon minced fresh chives
- Kosher salt
- 4 links fully cooked chicken-apple sausage
- 1 tablespoon extra-virgin olive oil
- 8 large eggs
- 1/3 cup half-and-half
- Freshly ground pepper
- 1 tablespoon unsalted butter
- 1 cup shredded aged Swiss cheese (about 3 ounces)
- 1 24-inch baguette
- Hot sauce, for serving (optional)
Make the cream cheese spread: Mix the cream cheese, chives and 1/4 teaspoon salt in a bowl. Preheat the broiler.
Partially split each sausage lengthwise, cutting about three-quarters of the way through, then open the sausages so they lie flat. Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Sear the sausages until golden, about 3 minutes per side. Set the sausages aside and wipe out the skillet.
Whisk the eggs, half-and-half and 1/4 teaspoon each salt and pepper in a bowl. Melt the butter in the skillet over medium-high heat. Add the egg mixture and stir with a rubber spatula until just set on the bottom, about 1 minute. Reduce the heat to medium low, add the Swiss cheese and stir until the eggs are cooked.
Sandwich build: Split the baguette in half lengthwise and toast lightly under the broiler. Schmear the cream cheese spread on the baguette top. Lay the sausages on the baguette bottom. Top with the scrambled eggs and the baguette top. Cut into individual sandwiches and serve with hot sauce.
Photograph by Kang Kim