03 March 2014

Dishes with Dee: Open-faced Italian Breakfast Sandwiches

So it's Saturday morning.
You were kicking adult life's ass last night. You grabbed dinner with some friends at "Trendy New Tapas Place", had 2 glasses of wine, and then came home before 10:00 to watch Orange is the New Black on Netflix while you drank Sleepytime Tea and fell asleep before midnight.
Not only did adult you win at Friday night, but you woke up at 8:00.
You went to the gym!
You went to the grocery store!
You did a load of laundry!
And its only 11:00!

Get after it.

So, now what? That yogurt and protein bar you had this morning has stopped doing its job, and you want something that will keep the good vibes going.

The answer is simple: Open-faced Breakfast Sandwich.
One of my favorite things about these sandwiches is that there is very little cooking, so you can have them on the table in under 15 minutes. 
Plus, they look fancy for how easy they are, so they're always a crowd pleaser. 
Invite some friends over and share the love.
It doesn't matter what you put on one of these suckers, just as long as you cover the basics:
I'm talking meat, egg, good bread.
From there, you do what ever your together-twentysomething heart desires.

I posted before about open-faced breakfast sandwiches made with egg and salmon.
Still a favorite. 
But this time I knew what I had to do. And what I had to do was use prosciutto. 
1. Because I had some in the fridge (along with salami and capicola) 
2. Because, duh.

So what do you do when you have 3 kinds of Italian meats in the house?
Make an Italian breakfast sandwich, obvs.

Open-Faced Italian Breakfast Sandwiches

Here's what ya need:
1 loaf of bakery style Italian bread. Go on and get the good stuff. I got rosemary and olive oil from Fresh Market.
Red Onion
Buffalo Mozzarella
Italian meats- Use whatever you like. I used prosciutto, salami, and capicola because, meat.
Salt and Pepper, and a little bit of olive oil.

And here's what ya do:
1. Using a bread knife, cut yourself a few thick slices of bread. (I didn't use the end piece.) You'll need a slice for each sandwich. In my case, three. Slice the mozzarella, tomato, and onion. 

Note: Why don't you cut up those ends of bread into chunks, toss them with oil, and toast them at 350 for 5- 10 minutes to make some croutons? 

2. Drizzle the sliced bread with a little bit of oil (I used roasted garlic olive oil), and grill using a grill pan until slightly charred. About 3-5 minutes per side over medium heat. Check them as you go, flipping as needed.

3. While the bread grills, cook an egg for each sandwich, sunny side up. About half way through cooking, sprinkle with salt and fresh-ground black pepper.

4. When the eggs are finished, all you have to do is layer everything.
I went:

Make yourself a cup of coffee Bloody Mary and toast to your awesomeness while you soak in what it feels like to finally have your shit together.

Today, anyway. 

(1 slice of bread and 1 egg for each sandwich, and these serve as many people as you want.)

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