Sausage, Cream Cheese & Roasted Pepper "Monte Cristo"

Ingredients

4 oz. Prairie Creek Packing Breakfast Sausage, cooked and crumbled
        RFS Item 42488
1 Tbsp. green onions, sliced thin
3 oz. Cobblestone Market Cream Cheese, softened
        RFS Item 70082
1 oz. roasted red bell pepper, cut into 1" strips
salt and ground black pepper to taste
2 pieces bread, thickly sliced
2 large eggs, beaten
2 Tbsp. unsalted butter, melted
4 fresh basil leaves, whole

Directions

1. Heat the cooked, crumbled sausage in a 12" non-stick skillet over medium heat. Add the green onions and cook 1 minute. Add the cream cheese, stir well over medium heat. After mixture is combined well, remove from heat and reserve.

2. Spread the cream cheese-sausage mixture over the two slices of bread. Place the red pepper on top of the cream cheese-sausage mixture. Assemble sandwich.

3. Heat 12" non-stick pan over medium high heat. Add the butter. Dip sandwich in beaten egg. Turn to coat both sides.

4. Fry the sandwich in butter, turning it until it reaches golden brown on both sides.

5. Cut sandwich in half on the bias. Place 2 basil leaves in each sandwich half. Serve with fresh fruit.

Yield: 1 sandwich