Prosciutto Cotto Breakfast Sandwich

I'm a big fan of pretty much any sandwich, and honestly, starting the day with one always hits the spot. This breakfast sandwich has delicate prosciutto cotto, melty cheese, a creamy sun-dried tomato mayo, and topped off with a runny egg. Super simple, super satisfying. Enjoy!

PROSCIUTTO COTTO SANDWICH AND EGG AND SUNDRIED TOMATO MAYONNAISE

Recipe by Mark Calaminici | Food Loves Company

Ingredients

Sun-dried tomatoes, to taste

Mayonnaise, to taste

Prosciutto cotto, thinly sliced, to taste

Caciocavallo cheese, coarsely grated, to taste (provolone or mozzarella substitute)

Butter, to taste

English muffin, sliced 

Egg, cook however you like

Salt, to taste

Freshly cracked pepper, to tate

Method 

1. One little tip before I make the sun-dried tomato mayo is to place the tomatoes in a bowl with some hot water. This will soften them but also add a bit of moisture when blending to help create a smoother mayonnaise. Add tomatoes and mayo to a blender, food processor or hand blender and blitz until smooth and creamy. Everything is to the taste.

2. In a large frying pan over medium-high heat. Drape the slices of prosciutto cotto in the pan trying not to keep them too flat. Add cheese on top and let the cheese melt. You can cover with a lid to help. You aren’t cooking the prosciutto cotto, just warming it enough and making sure the cheese is melted.  Once cheese is melted, add a couple more slices on top if you like and then remove. Add some butter to the pan and toast your English muffins. Cook your egg, however you like in the same pan with some butter, season with salt and freshly cracked pepper.

3. Lay toasted bun on work surface. Spread sun-dried tomato mayo on the bottom half bun. Add prosciutto and cheese on top. Top with egg and finish with more sun-dried tomato on the top half bun and enjoy!