Pesto Proscuitto Breakfast Ciabatta

Pesto Proscuitto Breakfast Ciabatta


2 Ciabatta rolls (sliced in half horizontally)
4 tablespoons basil pesto
2 slices provolone cheese
1 whole roasted red peppers (cut in half)
2 ounces prosciutto (sliced)
2 eggs


1Set KitchenAid® Pro Line® 4-Slice Automatic Toaster to level 3 and place 1 half of each ciabatta roll in each slot to toast. Remove from toaster and spread 1 tablespoon of pesto on each ciabatta half. Top each of 2 halves with 1 slice of provolone, 1/2 red pepper, and 1 ounce of prosciutto.
2In a small sauté pan set over medium heat, cook the eggs over medium heat until over-medium, about 5 minutes. Place one egg on each of the sandwiches and top with the remaining 2 ciabatta halves. Cut in half and serve immediately.
3Tip: As an alternative to prosciutto, use shaved Black Forest ham or shaved honey smoked turkey.
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