Servings:
Serves 1 Servings
Ingredients
- 4 to 6 this slices (about 4 oz) sopressata or dry-cured italian salami
- 1 large egg
- 2 thick slices sourdough bread
- 2 slice (about 2 oz) proscuitto
- 2 slice thin slices (about 2 oz) fresh mozzarella cheese
- 2 slice paper-thin slices red onion, soaked in ice water for 2 minutes. then drained
- 4 slice large fresh basil leaves
Preparation
Baking Directions:
- In a skillet over low heat, fry the salami until lightly crisp and fat is rendered, about 2 minutes per side.
Remove and set aside.
- In the same skillet, fry the egg sunny-side up.
Remove and set aside.
- On one piece of bread, layer the salami, prosciutto, mozzarella and drained red onion; close with remaining slice.
Place in the same skillet, pressing down on the sandwich with the palm of your hand, and lightly toast on both sides.
Remove, open the sandwich, and layer the egg and basil on the bottom half.
Close, slice on the diagonal, and serve.
