Soufflandwich

Sausage-egg-cheese + spinach-artichoke

Have you ever thought to yourself: What if this sandwich were a soufflé? Me neither, but last week Théo was snacking on some cheese soufflé with saucisson and baguette, and said it reminded him of one.

It made me realize how delicious that would be, and I decided to develop a *soufflandwich*.

This series was, in large part, inspired by some delicious savory soufflés I had at Auberge Bressane in Paris. They have seasonal/daily specials of savory and sweet soufflés. When trying both the morel and the crab versions, I learned that their cheese soufflé is sturdy enough to add ingredients inside, allowing for delicious, flavorful morsels dispersed throughout each bite of light and fluffy cheese soufflé.

So, with the egg and cheese base already there, I decided to transform two delicious breakfast sandwiches: sausage, egg, and cheese, and spinach-artichoke.

These sandwiches can be baked in a brioche or choux bun, or *could be* baked in ramekins and served with toast/baguette (for a little scoop and spread situation).

P.S. The recipes for brioche and choux are in my archives and are linked below in the recipe.

Makes 3 bread bowls from large brioche/choux buns or 3 8oz ramekin soufflés.