A remarkable substitute for butter on a breakfast sandwich is...muffuletta olive salad!
The stuff is a chopped-up mixture of olives and other vegetables in seasoned olive oil, best dipped out with a fork and spread between layers. It would work directly on thick, toasted bread, but I prefer thin-sliced rye.
This morning's had a slice of crisp bacon, a thin slice of ham and read-through-it slices of roast beef, the latter two heated a bit in the skillet, plus a broken-yolk egg and a slice of Colby Jack cheese, and a generous amount of olive salad. Delightful!
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