Italian Breakfast Sandwich Recipes

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ITALIAN BREAKFAST SANDWICH



Italian Breakfast Sandwich image

My husband got this recipe from MSN and it is called Michael Symon's Italian Breakfast Sandwich. Michael Symon is an Iron Chef and is the chef and owner of Lola and Lolita in Cleveland.

Provided by Michelle Figueroa

Categories     Breakfast

Time 15m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 607.4, Fat 21.5, SaturatedFat 9.8, Cholesterol 256.3, Sodium 1206.1, Carbohydrate 71.1, Fiber 4.4, Sugar 2.5, Protein 30.5

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