Sandwich
• 4 Turano Mini French Rolls
• 12 large eggs
• 2 bell peppers (red and green), sliced thin
• 1/2 cup giardiniera, chopped
• 12 slices of pepperjack cheese
• 2 tbsp olive oil or butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Butter Topping:
• 4 tbsp butter, melted
• 1 tbsp parmesan cheese
• 1 tbsp parsley, minced

Sauce:
• ¼ cup mayo
• 2 tbsp finely grated Parmesan
• ¼–½ tsp black pepper
• Optional: pinch of red pepper flakes

① Preheat oven to 350°F (175°C).
② Slice Turano Mini French Rolls in half, placing the bottom halves in a baking dish. Brush the insides with melted butter and minced garlic and toast lightly in the oven
③ While the rolls are toasting, heat olive oil in a large skillet over medium heat. Add sliced bell peppers, sauté 4–5 minutes until softened.
④ Crack eggs into the skillet over the peppers. Season with salt and pepper and gently scramble the eggs with the peppers until mostly set.
⑤ Mix together the sauce ingredients until well combined.
⑥ To build the sandwiches, add a dollop of sauce onto each Mini French Roll bottom and spread evenly. Top with peppers and eggs, giardiniera, slices of cheese, and the top halves of the rolls.
⑦ Mix together the butter topping and brush generously over the rolls.
⑧ Cover loosely with foil and bake 12–15 minutes until the cheese is melted and the sliders are warmed through. Optional to remove the foil and bake for an additional 5 minutes to toast the rolls more.
⑨ Remove them from the oven, cut, serve and enjoy!