Porchetta Egg & Cheese Sandwich with Calabrian Chili Ketchup
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This porchetta egg and cheese sandwich with Calabrian chili ketchup is a bold, savory breakfast sandwich layered with crispy porchetta, fluffy eggs, melty cheese, and spicy Calabrian chili ketchup on a toasted roll. Inspired by classic deli-style breakfast sandwiches, this recipe combines rich pork, creamy eggs, and spicy-sweet heat for the ultimate brunch or weekend breakfast indulegence. The homemade Calabrian chili ketchup adds smoky depth and a subtle kick that takes the sandwich to another level.
I have so much homemade porchetta leftover whenever I make these breakfast sammies, so they’re great to meal prep for an easy grab-and-go breakfast option that lasts in the freezer. But if you’re looking to stretch your leftovers into different meal options, try my porchetta melt for lunch.
Why You’ll Love This Recipe
- Flavor-packed – The crispy porchetta and spicy Calabrian chili ketchup create layers of rich, savory flavor.
- Restaurant-worthy – This breakfast sandwich feels elevated enough for brunch but is easy to make at home
- Customizable – Swap the meat, cheese, or bread to make it your own.
Key Ingredients in This Recipe
- Calabrian chili – They are little red Italian chili peppers that pack a punch and once preserved in oil (as used here), they are smoky, salty, fruity and spicy all at the same time. I mix them with ketchup to add spice and unique flavor.
- Porchetta – You can find thinner deli-sliced porchetta at some Italian delis though I typically make my own porchetta and make this breakfast sandwich using the leftovers.
- Eggs – The key to adding eggs to this breakfast sandwich is frying them until the whites set and breaking the yolks before flipping them in the pan for over-medium eggs. This helps to create and even gooey yolk that doesn’t make a mess when you bite into the sandwich.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Let the eggs rest for about a minute before assembling the sandwich. This helps them finish setting without overcooking and keeps the cheese perfectly melted instead of separating from the heat.
Swaps and Substitutions
- Porchetta: Substitute with bacon, breakfast sausage, prosciutto, taylor ham, or leftover roasted pork.
- Calabrian chili ketchup: Use spicy ketchup, sriracha mayo, chili crisp, or hot sauce instead.
- Cheese: Swap with American cheese, provolone, fontina, pepper jack, or cheddar cheese.
- Bread: Use brioche buns, kaiser rolls, English muffins, ciabatta, or bagels.
- Eggs: Prepare scrambled, fried, or folded eggs depending on your preferred texture.
How to Make This Porchetta Breakfast Sandwich (Step-by-Step)
In a small bowl, whisk together the ketchup and Calabrian chili paste until combined. Refrigerate until ready to use.
Heat a medium skillet over medium heat. Add the porchetta and cook until the meat is heated and golden brown, about 4 minutes. Use a spatula to remove the porchetta and shape it into 2 stacks and set aside, reserving as much of the rendered fat in the pan.
Return the skillet to heat and crack the eggs into the pan. Cook until the egg whites have set, about 2 minutes. Season with salt and pepper then flip and continue to fry for about an additional 45 seconds.
Preheat broiler on high. Toast the bagels until golden brown, about 2 minutes. Add the cheese to the bottom half of each bagel and broil until the cheese has melted.
Spread the ketchup on the top halves of the bagels. Top each bagel with the porchetta, a fried egg and arugula. Close the bagels and cut in half. Serve immediately.
How to Serve a Porchetta Egg & Cheese Sandwich
- Classic brunch: Serve with crispy breakfast potatoes, hash browns, or fresh fruit.
- Extra heat: Add additional Calabrian chili ketchup or chili crisp before serving.
- Balanced breakfast: Pair with a simple arugula salad or citrus salad for brunch.
- Coffeehouse-style meal: Serve alongside cold brew coffee, cappuccinos, or iced lattes.
How to Store a Porchetta Egg & Cheese Sandwich
- Refrigerate components: Store the cooked porchetta, eggs, and Calabrian chili ketchup separately in airtight containers for up to 3 days.
- Store assembled sandwiches: Wrap tightly in foil or parchment paper and refrigerate for up to 1 day.
- Reheat: Warm sandwiches in a skillet, oven, or air fryer until heated through.
- Freeze: Freeze assembled sandwiches tightly wrapped for up to 1 month and reheat before serving.
FAQ – Frequently Asked Questions
Calabrian chili ketchup is smoky, slightly sweet, tangy, and spicy with a balanced heat from Calabrian chiles.
Yes. You can prep the porchetta, eggs, and Calabrian chili ketchup ahead of time and assemble the sandwiches before serving.
Yes. Wrap the sandwiches tightly in foil or parchment paper and freeze for up to 1 month. Reheat in the oven, air fryer, or microwave before serving.
Breakfast potatoes, hash browns, fresh fruit, simple salads, or even a lightly dressed arugula salad pair well with the richness of the sandwich.
Calabrian chili ketchup has a moderate heat level with smoky, slightly sweet flavor. You can easily adjust the spice by adding more ketchup or less chili paste.
Let the eggs cool slightly before assembling and avoid over-saucing the sandwich. Wrapping sandwiches only after they’ve cooled a bit also helps prevent trapped steam from softening the bread.
Other Recipes to Try
If you loved this elevated twist on a classic breakfast staple, check out some of my other Italian inspired sandwiches below:
- Fluffy Steamed Egg Patty Breakfast Sandwich
- Porchetta Melt
- Egg, Cheese & Crispy Prosciutto Breakfast Sandwich
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Porcetta Breakfast Sandwich with Calabrian Ketchup
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Ingredients:
- ⅓ cup ketchup
- 1½ teaspoons Calabrian chili paste
- ¾ pound porchetta, thinly sliced
- 2 eggs
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 bagels, sliced in half (I like everything or garlic bagels)
- 1 cup shredded Gruyère cheese
- ½ cup packed wild arugula
Instructions:
- In a small bowl, whisk together the ketchup and Calabrian chili paste until combined. Refrigerate until ready to use.
- Heat a medium skillet over medium heat. Add the porchetta and cook until the meat is heated and golden brown, about 4 minutes. Use a spatula to remove the porchetta and shape it into 2 stacks and set aside, reserving as much of the rendered fat in the pan.
- Return the skillet to heat and crack the eggs into the pan. Cook until the egg whites have set, about 2 minutes. Season with salt and pepper then flip and continue to fry for about an additional 45 seconds.
- Preheat broiler on high. Toast the bagels until golden brown, about 2 minutes. Add the cheese to the bottom half of each bagel and broil until the cheese has melted.
- Spread the ketchup on the top halves of the bagels. Top each bagel with the porchetta, a fried egg and arugula. Close the bagels and cut in half. Serve immediately.
Notes:
Nutrition:
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Holy bagel. Can’t wait to try this!
hope you enjoy lauren!! 🙂