Bring Italian-style flavors to this protein-packed breakfast sandwich that is perfect for everything from on-the-go mornings to brunch.
Coat a small nonstick skillet with cooking spray and heat over medium heat. Add egg and cook, tilting the pan and lifting the edges to let the egg run under, until the egg forms a thin even layer. Continue to cook, reducing the heat if starting to brown, until the omelet is just slightly wet, 1 to 2 minutes.
Split roll and hollow it out (reserve the extra breadcrumbs for another use). Spread olive salad (or muffuletta mix) over 1 roll half. Top with cheese, salami and the omelet.