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Winning Cornucopia Sandwich

(1 Votes)
10 Min

Though Fernando Vicente was a runner up in the Mezzetta Make That Sandwich Contest, his cornucopia of deliciousness is still award winning. Make sure you've got a stack of napkins ready when you eat this sandwich!

What You'll Need:
  • 1 loaf ciabatta bread (about 6" x 6")
  • 2 tablespoons extra virgin olive oil
  • 1/4 jar roasted bell peppers, drained, rinsed, and dried
  • 16 pitted kalamata olives
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons sun-dried tomato pesto
  • 1 teaspoon habanero hot sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 pound pancetta, sliced slightly thinner than bacon
  • Handful of arugula, washed and dried
  • 3 tablespoons extra virgin olive oil
  • 2 eggs
  • Salt and pepper to taste
  • Splash of California hot sauce (for fried eggs)
What To Do:
  1. Slice the bread in half. Brush 2 tablespoons olive oil on both sides of bread and grill, oil side down, on hot stovetop grill (or skillet) until browned, 2 to 3 minutes. Set aside.
  2. In a food processor, combine roasted bell peppers, olives, 2 tablespoons olive oil, tomato pesto, habanero hot sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pulse until finely chopped. Spread tapenade mixture on bottom slice of bread.
  3. On a paper towel-lined plate, arrange pancetta evenly. Cook in the microwave on high 3 to 4 minutes, or until cooked and crispy. Arrange cooked pancetta over tapenade.
  4. Layer a bed of arugula to cover pancetta.
  5. In a small skillet, heat 3 tablespoons olive oil, then cook eggs sunny side up, or according to your personal preference. Season with salt and pepper to taste. Add a few drops of California hot sauce, then place eggs on top of arugula. Top sandwich with remaining bread half, cut sandwich in half, and serve.

If you can't find pancetta at your local market, it's fine to use bacon instead.

For more great recipe ideas from Mezzetta, check out their website!


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