Fried-Egg Sandwich with Brussels Sprouts and Pancetta

Heat 2 teaspoons oil in a large cast-iron or nonstick skillet over medium-high. Add pancetta and cook, stirring occasionally, until beginning to brown and render fat, 2 to 3 minutes. Add brussels sprouts; season with salt and pepper. Cook, stirring occasionally, until sprouts are crisp-tender, about 5 minutes. Transfer to a plate; cover to keep warm.

Reduce heat to medium. Swirl in remaining 1 teaspoon oil. Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3 to 4 minutes.

Spread Dijon onto split sides of rolls. Divide sprouts and pancetta evenly between bottom halves of rolls. Top with eggs.