Italian Breakfast Sandwich

Name: Italian Breakfast 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

8 ingredients

6 steps

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

1

In a skillet over low heat, fry sopressata until lightly crisp and fat is rendered, about 2 minutes per side. Remove and set aside.
2

In the same skillet, fry egg sunny-side up. Remove and set aside.
3

On one piece of bread, layer sopressata, prosciutto, mozzarella and drained red onion; close with remaining slice.
4

Place in same skillet, pressing down on te sandwich with the palm of your hand, and lightly toast on both sides.
5

Remove and open sandwich and layer egg and basil on bottom half.
6

Close, slice on the diagonal and serve.