Egg and Broccolini Sandwiches

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons extra-virgin olive oil

1 3/4 pounds broccolini (2 to 3 bunches), cut into 2-inch pieces

3 cloves garlic, finely chopped

Kosher salt and freshly ground pepper

6 large eggs

8 slices sharp provolone cheese

4 hoagie rolls, split

Sliced pepperoncini, plus brine from the jar, for topping

Potato chips, for serving (optional)


  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the broccolini, garlic, 2 tablespoons water, 1/2 teaspoon salt, and pepper to taste. Cover and cook, stirring occasionally, until the broccolini is tender, 8 to 10 minutes. Remove from the heat; keep warm.
  2. Whisk the eggs, 2 tablespoons water, and salt and pepper to taste in a medium bowl. Heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium-low heat. Add the egg mixture and cook, stirring gently with a rubber spatula, until just cooked through, 3 to 4 minutes.
  3. Divide the cheese, broccolini and scrambled eggs among the rolls. Top with pepperoncini and drizzle with pepperoncini brine. Serve with chips.

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