Breakfast Sandwiches with Prosciutto, Egg, Pesto, and Sun Dried Tomatoes

This breakfast sandwich recipe uses Italian flavor makers like prosciutto, basil pesto, creamy mozzarella, and a sun-dried tomato topping for a little something special.

Consider this the breakfast sandwich to beat all breakfast sandwiches! I didn’t want the usual egg, sausage, and cheese combo. No, I was after flavor and lots of it.

My husband loves prosciutto almost as much as a mother loves a child, so I knew I wanted to use it to replace the sausage typically found in breakfast sandwich recipes. That decision launched an Italian flavor concept that led to spreading ciabatta rolls with basil pesto, and topping each with an egg, peppery arugula, creamy mozzarella, and finishing with what I consider the crown jewel, a sun-dried tomato, garlic, and basil topping that I now add to almost everything. The sun-dried tomato topping takes about 10 minutes to pull together, and you can even make it a week ahead of time.

There is nothing wrong with a basic breakfast sandwich, but if you’re looking for something with bold flavors that feels a little special, this sandwich is for you.

Breakfast Sandwich Ingredients

• Ciabatta rolls: I’m partial to the soft texture of ciabatta rolls for this recipe. The bread stays together and soaks up the pesto without getting soggy.
• Basil Pestostore-bought or homemade, acts as a key flavor component to the sandwich.
• Prosciutto is a thinly sliced, dried, cured ham. The flavor is more subtle than other types of ham, and because it’s sliced thin, it’s easy to layer on sandwiches without adding bulk.
• Arugula is a peppery green sometimes called rocket. If I’m feeling extra fancy I will drizzle it in a little olive oil and season with salt and pepper before adding it to the sandwich, but most of the time I just layer it on without the extra step.
• Fresh mozzarella is a favorite for this Italian-inspired breakfast sandwich. It adds a creamy, almost sweet element to balance all the savory flavors.
• Sundried tomato topping: This topping only has 7 ingredients (sun-dried tomatoes, onion, garlic, dried thyme, salt, pepper, and fresh basil). I cooked it for about 5 minutes in a small skillet to soften the bite of the onion and garlic. It’s bold and acidic and worth the 10 minutes it takes to make.
  • TRY IT: I love the flavor of the organic sun-dried tomatoes from our shop. Ours aren’t packed in oil, but if oil-packed is what you have on hand, those will also work in this recipe.
• Eggs are a breakfast staple and can be cooked however you like. When I make this sandwich recipe, I usually fry them over-easy or over-hard.
• Olive oil: I use olive oil to fry the egg. Any quality olive oil will do. However, sticking with the theme, I used our Italy Nocellara Extra Virive Olive Oil. It’s light, fruity, and doesn’t compete with the other flavors.

How to Make Breakfast Sandwiches

To make sure things go smoothly, it’s best to prepare your ingredients ahead of time and have them ready. I typically keep a batch of the sundried tomato topping in the fridge to use on pizzas, spoon over chicken, or fish. However, if you’re making it for the first time with this recipe, I would prepare the rolls first, then make the sun-dried tomato topping, and cook the eggs in the same skillet where you made the topping. No need to wipe it out.

1. Prepare the rolls: Split 4 ciabatta rolls, toast them, and spread each side with 1 tablespoon of pesto. Place each roll on a plate and top one side with 2 slices of prosciutto, arugula, and a 1-ounce slice of fresh mozzarella.
2. Make the sun dried tomato topping if you don’t already have a batch tucked away in your fridge.
3. Cook the eggs: In a medium skillet, add 2 teaspoons olive oil. Once the oil begins to shimmer, crack the eggs into the pan. Fry on one side for about 2 minutes, carefully flip the egg and fry for another 1 to 2 minutes, depending upon how set you prefer your yolks. Season with salt, pepper.
4. Finish and serve: Add an egg to each roll, top with the sun-dried tomato topping, cover with the other half of the roll, and serve!

What to Serve with Breakfast Sandwiches

These are pretty filling sandwiches, so you don’t need much to round out the meal, but I’m always a fan of fruit for breakfast. When it comes to drinks, iced coffee in the summer or hot tea when it’s cold outside generally make an appearance as well. Here are a few favorite recipes:

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