The Originators of Quick & Easy Cooking!

Menu

MrFood.com
Free Offer
Easy Weeknight Dinners: 20 Recipes for the Busy Cook

Don't have time to spend every night in the kitchen? We've got just the eCookbook for all you busy cooks out there. A packed schedule doesn't mean you have to miss out on a home-cooked meal!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Winning Cornucopia Sandwich

(0 Votes)
Updated July 10, 2017
Winning Cornucopia Sandwich
SERVES
2
COOK TIME
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
  •  
  • TAPENADE
  • 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.
Notes

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!

 

Nutritional InformationShow More

Servings Per Recipe: 2

  • Amount Per Serving % Daily Value *
  • Calories 1,015
  • Calories from Fat 635
  • Total Fat 71g 109 %
  • Saturated Fat 11g 57 %
  • Trans Fat 0.0g 0 %
  • Protein 32g 63 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 242mg 81 %
  • Sodium 2,398mg 100 %
  • Total Carbohydrates 65g 22 %
  • Dietary Fiber 3.4g 14 %
  • Sugars 3.7g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

LATEST TV RECIPE & VIDEO

Beer-Brined Pork Chops

These Beer-Brined Pork Chops are so moist, so tender, and so flavorful, you're going to want to pick up the bone and nibble on it, so you don't leave any of the goodness behind. Make these delicious pork chops on your outdoor grill in the summer or on a grill pan on a rainy day!

About Mr. Food Advertise on MrFood.com FAQ Contact Us Privacy Policy Press Room Terms of Service Keyword Index Find Us on TV Today's Recipe Subscribe Unsubscribe Site Map RSS

---- 1 ----