Ciao Ciabatta Breakfast Sandwich
Yield: 12 servings
Ingredients
- 6 Roma tomatoes, halved lengthwise
- 1 cup olive oil
- 1 tbsp. minced garlic
- 1 tbsp. fresh basil, chopped
- 1 tbsp. fresh thyme, chopped
- 1 tbsp. chives, minced
- 1 tbsp. parsley, chopped
- 1 tbsp. fresh rosemary, minced
- Salt and pepper, 1 tsp. each
- 12 pancetta slices (1-2 oz.)
- 12 large eggs
- 24-36 basil leaves
- 12 ciabatta rolls, sliced in half
- 1 lb., 8 oz. goat cheese
Directions
- Heat oven to 275° F. Blend olive oil, garlic, herbs, salt and pepper. Place tomatoes cut side up on parchment-lined sheet pan. Drizzle herbed oil over tomatoes. Roast 40 minutes; remove and keep warm.
- Heat oven to 400° F. Place pancetta slices on parchment-coated sheet pan. Cook until crisp; remove and keep warm.
- Fry eggs over medium heat in nonstick pan until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Turn eggs over, if desired, for additional firmness of yolks. Keep warm.
- For each sandwich, spread 1 oz. (2 tablespoons) goat cheese on cut sides of a roll. Place a roasted tomato slice on the ciabatta roll bottom, then add a crispy pancetta slice, 2-3 basil leaves and top with a fried egg. Close with roll top. Serve immediately.
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THE CULINARY INSTITUTE OF AMERICA FEATURED RECIPE
