Porchetta Egg & Cheese Sandwich with Calabrian Chili Ketchup
Prep Time: 5 minutesmins
Cook Time: 10 minutesmins
This is the ultimate breakfast sandwich. Spicy ketchup, with flavorful sliced porchetta, sharp Gruyère cheese and gooey fried eggs on a bagel.
This is the ultimate breakfast sandwich. Spicy ketchup, with flavorful sliced porchetta, sharp Gruyère cheese and gooey fried eggs on a bagel. If you can eat this without making a mess then I salute you.
I had so much porchetta leftover since I made a whole roast for just Aaron and I last week, so this morning I threw together these breakfast sandwiches for us. We are usually so busy during the week that weekends are our time to get a slow start, sleep in and have breakfast together. I could have sat around eating this all day.
Porcetta Breakfast Sandwich with Calabrian Chilies
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.
How to Make This Porchetta Breakfast Sandwich Recipe
For the chili ketchup:
Mix the Calabrian ketchup. In a small bowl, whisk together the ketchup and Calabrian chili paste until combined. Refrigerate until ready to use.
Toast bagels. Preheat broiler on high. Toast the bagels until golden brown, about 2 minutes, and set aside.
Sear the porchetta slices. Heat a medium skillet over medium heat. Add the oil and heat through. Add the porchetta and sauté until the meat is heated and golden brown on both sides, about 10 minutes.
Broil cheese. Make two stacks of the porchetta on an aluminum-foil-lined baking sheet and top with the Gruyère. Broil until the cheese has melted, about 2 minutes.
Assemble and serve. Spread the ketchup on the bottom halves of the bagels. Top each bagel with the porchetta and cheese mixture, a fried egg and arugula. Close the bagels and cut in half. Serve immediately.
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