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Italian Breakfast Sandwich Recipe

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This recipe for Italian Breakfast Sandwich, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Dill

Category:
Category:

Ingredients:  
Ingredients:  
4 to 6 thin slices (about 4 oz) sopressata or dry-cured Italian salami
1 egg
2 thick slices Italian bread
2 slices (about 2 oz) prosciutto
2 thin slices (about 2 oz) fresh mozzarella
2 paper-thin slices red onion, soaked in ice water for 2 minutes
4 large basil leaves

Directions:
Directions:
In a skillet over low heat, fry salami until lightly crisp and fat is rendered, about 2 minutes per side. Remove and set aside. In the same skillet, fry egg sunny-side up. Remove and set aside. On one piece of bread, layer salami, prosciutto, mozzarella, and drained red onion; close with remaining slice. Place in same skillet, pressing down on the sandwich with the palm of your hand, and lightly toast on both sides. Remove open sandwich, and layer egg and basil on bottom half. Close, slice on the diagonal, and serve.

Number Of Servings:
Number Of Servings:
1

 

 

 

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