Italian Omelet Sandwich

• 4 tablespoons Land O Lakes Butter, softened
• 1 teaspoon dried basil leaves
• 4 Land O Lakes Eggs, beaten
• 1/4 cup sliced green onions
• 1/4 teaspoon pepper
• 1 (9-inch) round (12-ounce) focaccia bread, sliced in half horizontally
• 2 ounces thinly sliced salami
• 1/4 cup sliced roasted red peppers
• 4 (3/4-ounce) slices Land O Lakes Deli Provolone Cheese

1. Heat oven to 350F.
2. Combine 3 tablespoons butter and basil in bowl; mix well.
3. Set aside.
4. Melt remaining butter in 10-inch nonstick skillet until sizzling; add eggs.
5. Sprinkle with green onions and pepper.
6. Cook over medium heat, lifting slightly with spatula to allow uncooked portion to flow underneath, 3-4 minutes or until omelet is set.
7. Spread cut-sides of focaccia bread halves with butter mixture.
8. Layer bottom half with salami, omelet, red peppers and cheese slices.
9. Cover with top half of focaccia.
10. Wrap tightly in aluminum foil; place onto baking sheet.
11. Bake 10-15 minutes or until heated through.
12. Cut into 6 wedges.

butter, basil, o lakes eggs, green onions, pepper, bread, salami, red peppers, provolone cheese

Taken from www.landolakes.com/recipe/1116/italian-omelet-sandwich (may not work)