I've long believed that leftover frittata makes a great sandwich, and obviously I'm not alone. In fact, this frittata's raison d’être is to be immediately encased between 2 thick slices of toasted bread. (The recipe suggests using brioche. I opted for crusty Italian bread brushed with garlic butter...but hey, that's just me.) The frittata itself is quite tasty, with broccoli rabe, baby spinach, and fresh mozzarella lightly bound together with egg. This sandwich is a meal in itself--quick to make, and easy to eat on a busy weeknight.

I've long believed that leftover frittata makes a great sandwich, and obviously I'm not alone. In fact, this frittata's raison d’être is to be immediately encased between 2 thick slices of toasted bread. (The recipe suggests using brioche. I opted for crusty Italian bread brushed with garlic butter...but hey, that's just me.) The frittata itself is quite tasty, with broccoli rabe, baby spinach, and fresh mozzarella lightly bound together with egg. This sandwich is a meal in itself--quick to make, and easy to eat on a busy weeknight.