Muffuletta Sandwich Recipe with Egg Crepes

A few years ago when my brother was getting married and I was the caterer…

I was addicted to Food Network trying to find recipes. One day I watched them make some large sandwiches with products we don’t have locally, they looked awesome! So I created these Muffuletta sandwiches the way Tyler likes them and we have been making them ever since! BTW, I made 23 of these for my brothers wedding (as part of a HUGE menu) and they were a  HUGE hit!

My husband made these the other day, we always make extra and wrap them tightly in saran wrap to keep in the fridge for a day or so. We take them to the ball park for dinner and cut off slices for everyone!

I buy the italian Muffuletta bread, it is usually round. My husband grabbed a loaf style for this one. Slice it in half and toast both sides. Set aside.

Make 2 egg crepes to fit the halves or 4 to fit a loaf.

To make the crepe, beat an egg well add a little milk. Get your pan hot and add butter, pour the egg mixture in and swirl around so it is thin. Cook on one side for about 2 min, sometimes you have to flip over sometimes it is already cook. Place on plate to cool.