Open Faced Italian Breakfast Sandwich

Sherri Williams


Sandwiches are one of my favs! I love Italian Cuisine, so I came up with this delicious breakfast sammie. Heck, it' good enough to eat at any meal.


★★★★★ 1 vote

10 Min
10 Min


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  • 1/2 lb
  • 4 kg
  • 1/2 stick
    unsalted butter
  • 1 small
    red onion, thinly sliced
  • 1 c
  • 4 slice
    provolone cheese
  • 1 large
    tomato, thinly sliced
  • 4 slice
    bread. toasted
  • 1 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
  • ·
    salt and pepper to taste
  • 1 c
    1 cup of arugula

How to Make Open Faced Italian Breakfast Sandwich


  1. On a hot large griddle, add evoo and crisp proscuitto slices approxmiately 1 minute on each side. set aside
  2. Add butter to griddle fry eggs on both sides for 30 seconds to 1 minute depending on your preference. melt one slice of cheese on each egg
  3. On toasted bread, add mayo, layer arugula, tomato slices, red onion, proscuitto slices, fried egg, arugula, more proscuitto, arugula, red onion and top off with tomato salt and pepper

Printable Recipe Card

About Open Faced Italian Breakfast Sandwich

Course/Dish: Breakfast, Other Breakfast
Regional Style: Italian
Hashtag: #sandwich

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