Italian Peppers And Egg Sandwiches

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 large onion, halved and cut into strips
• 1 red pepper, seeded and cut into strips
• 1 yellow pepper, seeded and cut into strips
• 3 ounces sliced prosciutto or 3 ounces sopressata or 3 ounces pancetta or 3 ounces salami, cut into strips
• 1/4 cup fresh basil, chopped
• 10 large eggs
• 1/4 cup mascarpone cheese (can use softened whipped style cream cheese)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons butter
• 1 loaf ciabatta, quartered and split
• 4 slices fontina or 4 slices provolone cheese

Recipe

• 1 put bread pieces into warming oven until needed.
• 2 in a large skillet, heat oil over medium heat and sauté onions and peppers until tender (about 10 minutes).
• 3 add prosciutto and cook 1 minute.
• 4 remove from heat and stir in basil.
• 5 keep warm.
• 6 in large bowl, combine mascarpone, eggs, salt and pepper until completely blended.
• 7 melt butter in large skillet over medium heat.
• 8 when butter starts to foam, add egg mixture.
• 9 push eggs gently with a rubber spatula in a figure-8 motion forming soft curds. cook until just set but still creamy and moist, about 7 minutes.
• 10 transfer eggs to bottoms of bread.
• 11 top with cheese slices.
• 12 spoon pepper mixture over cheese and top with remaining bread.
• 13 serve immediately.