Italian Breakfast Sandwich

Total Time: 15 mins Cook Time: 15 mins

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

Recipe

• 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.