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open faced italian breakfast sandwich

(1 rating)
logansw avatar
Recipe by
Sherri Williams
@logansw
Crestview, FL

Sandwiches are one of my favs! I love Italian Cuisine, so I came up with this delicious breakfast sammie. Heck, it' good enough to eat at any meal.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 10 Min

Ingredients For open faced italian breakfast sandwich

  • 1/2 lb
    proscuitto
  • 4 kg
    eggs
  • 1/2 stick
    unsalted butter
  • 1 sm
    red onion, thinly sliced
  • 1 c
    arugula
  • 4 slice
    provolone cheese
  • 1 lg
    tomato, thinly sliced
  • 4 slice
    bread. toasted
  • 1 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
    mayo
  • salt and pepper to taste
  • 1 c
    1 cup of arugula

How To Make open faced italian breakfast sandwich

  • 1
    On a hot large griddle, add evoo and crisp proscuitto slices approxmiately 1 minute on each side. set aside
  • 2
    Add butter to griddle fry eggs on both sides for 30 seconds to 1 minute depending on your preference. melt one slice of cheese on each egg
  • 3
    On toasted bread, add mayo, layer arugula, tomato slices, red onion, proscuitto slices, fried egg, arugula, more proscuitto, arugula, red onion and top off with tomato salt and pepper
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Open Faced Italian Breakfast Sandwich:

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