A Italy-inspired breakfast sandwich
Ever since visiting Italy in September, my stomach has been yearning for some of the amazing food we enjoyed there. The freshness of the food, the care for seasonal ingredients, and the full flavors of the dishes we tried – we loved it all! And we honestly think about it way too often.
A few of my favorite things from Rome and Florence: ciabatta, basil, and garlic. Three key players in today’s breakfast sandwich (which I’ve made for lunch just as much as I’ve made for breakfast – it’s great any time of day, really).
What we’ve got going on in this super savory, packed-with-flavor-and-freshness sandwich is all good – and all quick – like 15 minutes to make it.
We’re starting with some ciabatta. I made some homemade. It’s like a six hour process. A little crazy, yes. But now having made three batches, the whole process is feeling second nature. Mostly, it is a lot of tending and waiting. So, I’ll mix it, let it rest, fold it, let it rest, proof, rest, proof, rest, separate into four pieces, rest, etc, etc, ETC. It’s a lot, but it’s is worth it, y’all! The end result is light, fluffy, beautiful, and delicious.
BUT store-bought ciabatta can be totally delicious too. Find a loaf that seems fresh and recently baked, and you’ll be happy with it! Store-bought ciabatta will definitely do for this sandwich, if you don’t want to spend an entire Saturday afternoon making it yourself – it’s a commitment, I realize!
We’re going to add some fresh basil (more and more available as we’re getting into summer – plant one yourself this year, they’re easy!) Caramelize some onions in a pan (mine were a little more charred than caramelized, but both work), roast some cherry tomatoes until they burst, and then toss a bit of minced garlic in and cook just until fragrant. The onions on this sandwich are my fav.
In the same pan, fry an egg. Salt and pepper it, add it to the sandwich, put it all together, and DIG IN.
P.S. Other things that would be good in this if you want to swap ingredients or add more: avocado, pesto, and/or a cheese. I considered parmesan and fontina. All good things to increase the wow factor a little more!
- ⅓ loaf of ciabatta, halved
- A few basil leaves
- A few slices of yellow onion
- A handful of cherry tomatoes
- Clove of garlic, minced
- One egg
- s & p
- Set out your ciabatta halves and add the basil leaves to one side
- In a oiled skillet over medium heat, cook the onion until caramelized, about 10 minutes. When the onion is about three minutes from done, add the cherry tomatoes and cook, stirring occasionally, until they burst or become very soft and roasted. Add the garlic when the onions and tomatoes are done and cook just until fragrant, about a minute. Remove from pan and add to your ciabatta half.
- In the same pan, add a bit more oil and fry your egg. Cook just until runny (or your preferred doneness), about five minutes. Add to your sandwich and salt and pepper the egg.
- Add your top half of ciabatta and enjoy!
If you try this savory Roman breakfast sandwich, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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