Italian Breakfast Sandwich

1. 1

   In a skillet over low heat, fry sopressata until lightly crisp and fat is rendered, about 2 minutes per side. Remove and set aside.

2. 2

   In the same skillet, fry egg sunny-side up. Remove and set aside.

3. 3

   On one piece of bread, layer sopressata, prosciutto, mozzarella and drained red onion; close with remaining slice.

4. 4

   Place in same skillet, pressing down on te sandwich with the palm of your hand, and lightly toast on both sides.

5. 5

   Remove and open sandwich and layer egg and basil on bottom half.

6. 6

   Close, slice on the diagonal and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.