EGG, GORGONZOLA, AND PANCETTA SANDWICHES
I have a big pet peeve with most egg salads: too many are loaded with mayo, which ruins their texture and makes them bland. My version still has a little mayo, but I add mild Gorgonzola and lemon zest, which not only brings a classic Italian flavor and freshness to the sandwich but also keeps the salad moist. Crispy pancetta makes this recipe brunch-worthy, and while you can certainly substitute bacon, it's a lot less Italian that way.
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place an oven rack in the center of the oven and preheat the oven to 400°F.
- Spray a rimmed baking sheet with cooking spray. Lay the pancetta in a single layer on the prepared baking sheet and bake for 10 to 12 minutes, until crispy and brown. Drain on paper towels.
- In a medium bowl, combine the eggs, Gorgonzola cheese, lemon zest, mayonnaise, and chives. Season with salt and pepper. Spread the mixture evenly over 4 slices of the bread. Crumble the pancetta and sprinkle over the egg mixture. Place the remaining bread slices on top.
- Cut the sandwiches in half and arrange on a serving platter.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love