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Italian Breakfast Sandwich

Prep Time:

10 Min.

Cook Time:

5 Min.

Total Time:

15 Min.



Breakfast made, with an Italian twist


  • 2 slices D’Italiano® Brizzolio Bread
  • 4 oz. (4-6 thin slices) Sopressata
  • 1 egg
  • 2 oz. (2 slices) prosciutto
  • 2 oz. fresh mozzarella cheese
  • 2 thin slices of red onion (soaked for 2 minutes)
  • ice water
  • 2 large basil leaves

How to make

  • Heat a medium size skillet over low heat, frying sopressata until lightly crisp and the fat has rendered, about 2 minutes per site. Remove from skillet and set aside.
  • Using the same skillet, fry and egg sunny-side up. 2-3 minutes or until the egg whites are cooked.
  • Toast your D’Italiano® Brizziolio to you liking
  • On one piece of bread, layer sopressata, prosciutto, mozzarella. Place sliced red onion in ice water for 1-2 minutes. Allow the onion to dry before placing on top of the mozzarella.
  • Using the same skillet on medium heat place the sandwich in the pan, pressing down on it with your hand for 2-3 minutes. Flip the sandwich and repeat the step above until the sandwich is a crispy golden brown and the cheese is melted.
  • Remove the sandwich placing the sunny side egg on top with some basil. Serve and enjoy!