Serves a Crowd

Sheet-Pan Frittata Sandwiches on Ciabatta

March 21, 2023
3 Ratings
Photo by Ty Mecham
  • Prep time 20 minutes
  • Cook time 45 minutes
  • Serves 12
Author Notes

Making breakfast for a crowd can be a daunting task. Besides the stresses of hosting, you don’t want to be stuck at the stove flipping batch after batch of pancakes while you could be socializing with friends and loved ones. Choosing the right meal can make all the difference, which is where these sandwiches come into play: They feed at least 12, and with only a few components, they come together in well under an hour.

The sandwiches feature a frittata filled with spring vegetables, cheese, and some (optional) crispy prosciutto. Made from a dozen eggs, it's baked on a sheet pan, so the shape of the pan makes for clean, rectangular slices—perfect for sandwiches. The veggies get roasted in the same pan that the frittata cooks in, saving dishes, and giving the pan a chance to preheat, which keeps the frittata from sticking. A mix of pickled peppers and mayonnaise does double duty, acting as a spread and also providing a delightful pickled flavor, making sandwich assembly quick and easy.

Don’t feel limited by the add-ins that are listed in the recipe; this frittata is endlessly customizable. Think of the recipe as a list of suggested ingredients and use whatever produce is fresh, seasonal, and available to you. Bell peppers, asparagus, and spinach would all be delicious, but choose your favorites. Your preferred cheese can also be used—consider replacing the Monterey Jack cheese with dollops of ricotta or goat cheese. The frittata is the star of the sandwich, so pack it with delicious flavor and your sandwiches will be sure to impress. —Zola Gregory

What You'll Need
  • For the frittata:
  • 2 medium zucchini, halved and sliced into ¼-inch-thick pieces
  • 5 green onions, trimmed
  • 1/4 cup extra-virgin olive oil, divided
  • 12 large eggs
  • 3/4 cup half-and-half
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 1/2 cups frozen peas
  • 6 ounces sliced prosciutto (optional)
  • 1 cup Monterey Jack, fontina, or other mild melting cheese, grated
  • For the pickled pepper mayonnaise:
  • 1 cup pickled peppers, such as Mama Lil’s
  • 2 cups mayonnaise
  • For the sandwiches:
  • 12 ciabatta buns (or other crusty sandwich bread)
  • 3 to 4 ounces baby arugula
  1. Heat the oven to 400°F. Place the zucchini and green onions on a half sheet pan and drizzle with 3 tablespoons of olive oil. Toss to coat the veggies in the oil and place in the oven. Roast for about 15 minutes or until the zucchini has softened and is beginning to brown.
  2. Meanwhile, make the egg mixture: Combine the half and half, eggs, salt, and pepper in a medium bowl and whisk until smooth.
  3. Place the frozen peas in a medium bowl and cover with 2 to 3 cups of boiling water. Let sit for about 2 minutes before draining in a colander.
  4. If using prosciutto, place a large skillet over medium heat. When the pan is hot, drizzle in the remaining olive oil. Working in batches, place slices of prosciutto into the pan in a single layer. Cook 2 to 3 minutes per side or until browned and crisp. Remove to a cutting board. Roughly chop it into ½-inch pieces. Repeat with remaining prosciutto.
  5. Make the frittata: Reduce the oven heat to 375°F. Scatter the drained peas evenly on the sheet pan. Pour the egg mixture over the veggies, then top with the chopped prosciutto. Scatter the cheese evenly over the top and return the pan to the oven. Cook for 20 to 25 minutes or until the frittata is set and the top is beginning to lightly brown. Allow to rest for 5 minutes before assembling sandwiches. The frittata can be baked and stored in the refrigerator for up to 4 days before serving.
  6. Make the pickled pepper mayonnaise: Finely mince the pickled peppers and add them to a medium bowl. Add the mayonnaise and stir until well combined. Refrigerate until ready to use—up to 4 days.
  7. Assemble the sandwiches: Slice the frittata into 12 equal pieces. Lightly toast the buns and spread the insides of each one generously with the pickled pepper mayonnaise. Place a slice of the frittata on the bottom slice of each roll and top it with a generous handful of arugula before closing the sandwich. Serve immediately.

See what other Food52ers are saying.

  • Zola Gregory
    Zola Gregory
  • JR
  • Anne
  • pdamm

7 Reviews

JR April 11, 2023
The Grandaisy Bakery in NY used to make a similar sandwich with carmelized onions baked into the egg "slab". It included two spears of asparagus and a shave or two of parmesan. I think they only sold it on the weekend - it was super tasty. Would be nice to have that recipe on Food52, please!
Anne April 9, 2023
She has been out of w0rk for quite some time however last month her check was 11,500 bucks only w0rking on the PC(Personal Computer) for 9 hours per day....
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Anne April 9, 2023
She has been out of w0rk for quite some time however last month her check was 11,500 bucks only w0rking on the PC(Personal Computer) for 9 hours per day....
For more detail visit this article.......____
pdamm March 30, 2023
You say it can be refrigerated up to 4 days , how would you reheat?
Alexandraslp8 March 30, 2023
I am not sure what the author recommends, but I threw mine (still in the sheet pan) in the oven that was preheating to 350 (it hadn’t reached temperature when I put it in) for about 5 minutes and I found that it was the perfect temperature for me!
Zola G. March 30, 2023
Hi! There's really no wrong way to reheat-- you could try a skillet over medium heat with a drizzle of oil and cook it for 1-2 minutes per side. Or you could throw it in a 350 degree oven (I might cover it with foil) for 5-8 minutes. Or just microwave for a minute! Your choice. I would just avoid heating it for too long so the frittata doesn't dry out :)
Alexandraslp8 March 27, 2023
This was both delicious and ridiculously easy to make! I love the sheet pan method for both roasting the veggies and making the frittata—genius!! I didn’t have pickled peppers so I subbed Calabrian chile paste with the Mayo and it was wonderful. Will definitely be making this again!