Italian Breakfast Sandwich
Ready In: 15 mins
Serves: 1
Yields: 1 sandwich
Ingredients
- 4 ounces sopressata (4-6 thin slices)
- 1 egg
- 2 slices sourdough bread (thick slices)
- 2 ounces prosciutto (2 slices)
- 2 ounces fresh mozzarella cheese (2 thin slices)
- 2 slices red onions, paper thin slices, soaked for 2 minutes in
- ice water
- 2 large basil leaves
Directions
- In a skillet over low heat, fry sopressata until lightly crisp and fat is rendered, about 2 minutes per side. Remove and set aside.
- In the same skillet, fry egg sunny-side up. Remove and set aside.
- On one piece of bread, layer sopressata, prosciutto, mozzarella and drained red onion; close with remaining slice.
- Place in same skillet, pressing down on te sandwich with the palm of your hand, and lightly toast on both sides.
- Remove and open sandwich and layer egg and basil on bottom half.
- Close, slice on the diagonal and serve.
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