Italian flavors hosting prosciutto cotto, Friulano cheese, provolone cheese, roasted red pepper spread and a plum jam, roasted red peppers, marinated artichoke hearts, spots of dried oregano, and a soft cooked egg with a tomato rose hollandaise sauce. The amazing thing is that the egg carried itself through all the flavors and one would think with that much going on it is a bit busy, however, the flavors were spot on and balanced and the sandwiches disappeared very quickly!
- 2 large free range chicken eggs
- 120 g prosciutto cotto
- 100 g sliced provolone
- 140 grams grated Friulano cheese
- 1 x 10 inch round parmesan cheese focaccia
- 3 tsp plum jam
- 2 Tbsp Gloria spread (red pepper, eggplant spread)
- 2 Tbsp mayonnaise
- 1/8 cup of roasted red peppers
- ¼ cup marinated artichokes
- 1 package hollandaise sauce
- 2 Tbsp tomato sauce (Mutti Pizza sauce)
- ½ cup butter
- 1 cup milk
- Pinch of oregano
- 1 Tbsp chopped fresh basil
- 1 Tbsp olive oil
- Cut focaccia in half and cut each half into a nice even rectangle cutting off the round areas. (Keep excess pieces and make bread cubes). Take rectangles and cut into two even squares and cut those in the middle creating 8 total slices.
- Toast these slices in a toaster on a low setting just enough to brown the edges. Butter each slice when you take them out of the toaster.
- Spread jam onto four of the bottom slices. Spread some mayo and red pepper spread on the other slices leaving a top slice to finish each sandwich.
- In a sauté pan drizzle in olive oil, and fry up the eggs on low to medium heat, flipping them after about 1 ½ minutes and cook for an additional 1 ½ minutes.
- In a medium saucepan melt butter, add a packet of hollandaise sauce and whisk well. Take off heat and add milk, basil, tomato sauce, and whisk vigorously and put back on medium to high heat. Keep whisking until it begins to thicken then take off heat.
- Place a slice of provolone on the bottom slice, sprinkle with a pinch of dried oregano and top with two slices of prosciutto cotto and another slice of provolone.
- Place another slice of the toasted focaccia with the red pepper and mayo on top. Sprinkle with grated Friulano and some chopped marinated artichokes and roasted red pepper and some more grated Friulano.
- Place another slice of focaccia with the jam on top, and place a slice of provolone, next, the egg and then a nice drizzle of the rosé hollandaise sauce, and a sprinkle of Friulano.
- Finish with a top slice of the focaccia and slide a medium skewer into the middle to hold the sandwich together. Sprinkle with some grated Friulano.
- Create another sandwich as you have done with this one.
- Heat oven to 350° F. Place sandwiches in an oven safe pan and bake for 10 minutes till cheese is nice and melted.
- Take out of the oven and it is ready to serve.
- Because the focaccia is so soft on the inside I toasted the pieces in a toaster first so that the bread gets a bit crispy would not fall apart from the moist ingredients.
- If there are some ingredients that you are not fond of, improvise and be creative. I am sure it will be delicious!