Prosciutto Provolone Supremo
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Ciabatta bread, slices (approx. 1 ounce each) | 24 ea | 48 ea | 96 ea | 144 ea |
| Safest Choice™ pasteurized shell eggs | 12 | 24 | 48 | 72 |
| Prosciutto, portioned as half-ounce slices | 12 oz | 24 oz | 3 lbs | 4 1/2 lbs |
| Sliced provolone cheese, portioned as 3/4 ounce slices | 9 oz | 18 oz | 2 lbs, 4 oz | 3 lbs, 6 oz |
| Olive oil | 2 TB | 4 TB | 6 TB | 8 TB |
| Curly red and green leaf lettuces | 2 oz | 4 oz | 8 oz | 12 oz |
| Fresh basil leaves | 1/2 oz | 1 oz | 2 oz | 3 oz |
| Sun-dried tomato pieces (optional) | 3 oz | 6 oz | 12 oz | 18 oz |
| Balsamic Mayonnaise: | ||||
| Reduced fat mayonnaise | 3/4 c | 1 1/2 c | 3 c | 4 1/2 c |
| Balsamic vinegar | 1 TB | 2 TB | 1/4 c | 6 TB |
Method of Preparation
1. Spread each slice of bread with balsamic mayonnaise.
2. Heat olive oil in skillet on medium heat. Heat prosciutto slices, about 1 minute each, and place on bread. Top one half of each sandwich with Provolone cheese slice.
3. Crack eggs onto skillet. Cook on medium heat until whites cook; then turn gently to make fried egg over-easy. When completed, lay egg on top of cheese slice.
4. Finish sandwich by topping with lettuce and basil leaves, plus sundried tomatoes, and second slice of bread.
5. Serve immediately or from a low-humidity warmer or heated surface.
Recipe Nutrition Info
Serving: 1 sandwich per Person
