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Recipe: This Croissant Breakfast Sandwich Will Start The Day Off Right

I like to make this hearty breakfast sandwich for my friends and family and serve it with country-style fried potatoes and fresh orange juice. For lunch, I serve it with a side of pasta salad. 'Nuff said.

Croissant Breakfast Sandwich With Avocado

Yield: Makes 4 sandwiches.

INGREDIENTS

8 tablespoons prepared pesto (divided)

2 medium tomatoes (sliced)

Salt and fresh cracked black pepper to taste

2 avocados (peeled, pit removed, sliced thin)

4 ounces of fresh baby spinach

6 large eggs

4 large croissants

DIRECTIONS

1. Carefully cut each croissant in half horizontally. Set the tops aside.

2. Spread 1 tablespoon pesto on the cut side of each bottom. Layer two slices of tomato on top of the pesto. Sprinkle the tomato slices with salt and pepper to taste. Place one-quarter of the avocado slices on top of the tomatoes. Place one-quarter of the spinach on top of the avocados.

3. Using a large skillet, scramble eggs lightly over medium heat. Layer one-quarter of the eggs on top of the spinach. Repeat until all four sandwiches are ready.

4. Spread one tablespoon of pesto on the cut side of each croissant top. Place on the spinach and press down lightly to ensure the ingredients settle properly before serving.

Randy Graham is a private chef and author whose cookbooks include "The Ojai Valley Cookbook," "The Ojai Valley Vegetarian" and the "The Ojai Valley Vegan." He has been a vegetarian since 1975 and enjoys cooking for friends and family using ingredients from backyard vegetable and herb gardens.

National Cheesesteak Day: How To Make The Delicious Philly Sandwich At HomeTasty, Easy Recipes

Looking to celebrate National Cheesesteak Day at home on a budget? We've got you covered if you wanna take a stab at making Phildelphia's classic sandwich.

The Philly Cheesesteak can be traced back to the early 20th century, though its exact inventor remains unknown. Most believe the sandwich's roots date back to the 1930s in the East Coast city when two brothers running a hot dog stand decided to try something new—loading a hoagie roll with chopped beef and onions. Little did they know, they were making Philadelphia history.

A few tips to make your cheesesteak at home

Here's what you'll need to make two sandwiches—though you can always cut the recipe in half if that's too much cheesesteak for you...

You'll need:

½ pound of ribeye steak

1 onion (you'll use half)

Your preferred cheese (Provolone, American, or if you want to get really crazy, Cheez Whiz)

2 of the finest hoagie rolls you can get your hands on—Amoroso's is a classic go-to.

Once you're home, cut the onion in half and slice your ribeye into thin strips.

Heat a little oil in a pan, then caramelize the onions with a pinch of salt until they turn golden brown. This should only take a couple of minutes—stir occasionally to ensure even cooking and to keep them from sticking or burning.

Before the ribeye hits the hot pan, season it with salt and pepper. Cook the steak strips on high heat in the same pan, letting them soak up all that flavor.

Quick! While it's hot, place your cheese onto the steak and onion mixture. If you have space in the pan, push the meat aside and toast the bread, letting it soak up some of that delicious oil.

Oh Là Là! 6 French Sandwiches From Parisian Bistros To The Coast Of Provence

A country with bread as good as France deserves sandwiches just as magnifique. Whether you're broiling a Croque Monsieur that's slathered in rich Mornay sauce or brushing a fresh baguette with flavorful olive oil for a Pan Bagnat, these sandwiches evoke the places where they were first created. Channel a wintry day in a Paris bistro or transport to a sunny one in a Provençal market. Either way, you can celebrate French flavors in the comfort of your home with these recipes.

01 of 07

Pan Bagnat (Niçoise Salad Sandwich) \Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Pan Bagnat means "bathed bread" in Provençal, the language of southeast France. Brushing the bread with oil, then letting the slices sit for a few minutes, gives this sandwich its titular bath, yielding a moist and deeply flavorful bite. The most common filling for a Pan Bagnat is a Niçoise-style tuna salad.

02 of 07

Monte Cristo Matt Taylor-Gross / Food Styling by Debbie Wee A sweet-and-savory hybrid, the Monte Cristo pairs ham and Gruyère cheese with raspberry jam and Dijon mustard. This recipes calls for the sandwich to be dipped in a cinnamon, nutmeg, and vanilla-flavored egg batter before being fried lightly in butter.

03 of 07

Croque Monsieur Matt Taylor-Gross / Food Styling Debbie Wee Alongside its "madame" counterpart, the Croque Monsiuer is perhaps the most iconic of French sandwiches. It's not a grab-and-go affair; with gooey Gruyère and a rich Mornay sauce, you'll need a fork and knife to enjoy this hammy, cheesy bistro classic.

04 of 07

Croque Madame Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley Croque Madame translates to "Mrs. Crunchy." (That means a Croque Monsiuer is "Mr. Crunchy.") This half of France's hottest sandwich couple is distinguished by a fried egg on top. As one story goes, the Croque Madame got its name from a sunny-side-up egg's resemblance to a woman's hat.

05 of 07

French Onion Grilled Cheese Sandwiches Brie Goldman / Food Styling by Annie Prost / Prop Styling by Addelyn Evans This grilled cheese isn't a traditional French sandwich, but it draws its rich and nourishing flavors from the well of French bistro cuisine. Made with French onion soup–style caramelized onions and nutty Gruyère, its richness is cut by the tang of Dijon mustard and pickle slices.

06 of 07

Merguez with Pork and Grilled Tortilla Bread David Malosh "Along with other North African dishes, merguez is very popular in France," writes Jacques Pépin. "That little lamb sausage is a classic at any backyard barbecue or picnic there, as popular as the hot dog is in the U.S." Pépin makes his merguez without casings and forms the sausage mixture into patties. (He adds pork to the traditionally lamb-only dish.)

07 of 07

Chicken Pan Bagnat Susan Spungen This take on Pan Bagnat is perfect to use with leftover roast chicken. It's the ideal companion to fancy potato chips and a cold glass of rosé from the Coteaux du Varois, Cassis, or Bandol.

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