Italian Egg Sandwiches are a quick and easy weeknight meal featuring melted mozzarella, prosciutto, banana peppers, lettuce and tomato piled on a toasted hoagie bun.
When I was pregnant with Grace (almost 10 years ago now..eeek) I worked full time in downtown Pittsburgh just a few blocks away from a fabulous little Italian diner known as Joe Mama’s. My boss was always treating me to working lunches and I’m pretty sure over time I sat in every spot throughout the restaurant, both upstairs and downstairs.
My pregnant mind was always thinking of these simple yet amazing egg sandwiches (served with perfectly cooked rosemary french fries). Oh.My.Word. There might be a reason I gained A LOT of weight with both my kiddos.
Joe Mama’s sandwich included capicola which is a traditional italian pork lunch-meat. Boar’s head has a variety that is very good but it’s also very pricy and I don’t want to be the cheap-skate at the deli counter asking for 4 slices. HAHAHA.
Anyways, prosciutto is more readily available and works just as well. Or if you don’t have any on hand, the sandwiches are divine without it too!
Trader Joe’s is about a 20 minute drive from our house and I didn’t pack my insulated grocery bag since my list didn’t include any frozen or refrigerated items. Except I forgot I wanted to pick up some prosciutto! Worried the package wouldn’t stay cold on the car ride home I strategically placed it on my dash with the air conditioner on full blast. Preeetty sure I gave the people next to me at the red lights an interesting conversation piece!
(from my Instagram feed:)
There’s a secret to making the “fried” egg for this sandwich. Unlike a traditional and boring egg sandwich, we will not be scrambling our eggs or slathering the bread with mayo.
For adults I find that 2 eggs per sandwich is sufficient and 1 for the kiddos. So, start by heating a large non-stick skillet over medium-high heat. Even though we’re using a non-stick pan, spray that baby anyways because eggs are notorious for sticking. You don’t want that!
Crack all the eggs into the skillet and using the corner of pancake spatula (I have THIS ONE in 4 colors) gently break the yolk and give it a light swirl then leave it alone for 3-5 minutes! When the egg is no longer runny on top cut the eggs into smaller sections and flip. You want the eggs to cook flat (not scrambled) so they lay nicely on the bread.
Swirl yolks ever so gently, then leave them alone!
Using the spatula cut them into smaller portions and flip. Immediately after flipping top with shredded mozzarella cheese and and place a lid (or cookie sheet) on top for another 2-3 minutes.
Top with a lid and let the cheese finish melting!
Rarely do I serve a hot sandwich without a buttered and toasted bun of some sorts. Do yourself a favor and go the extra step! And by all means use REAL BUTTER. please. thank you.
Mozzarella and Prosciutto
- 6-8 large eggs (2 per adult, 1 per child)
- 4 slices prosciutto
- shredded mozzarella
- roma tomatoes, sliced
- banana pepper rings
- 1/4 head of lettuce, julienned
- hoagie buns
- 2 TB butter
- Heat a large non-stick skillet over medium-high heat sprayed with non-stick spray.
- Crack eggs directly into skillet and gently crack yolk and lightly swirl, do not mix/scramble.
- Allow eggs to cook untouched 3-5 minutes or until the top is mostly set.
- Use pancake spatula to gently separate egg into 4 sections and flip.
- Immediately top egg with a sprinkle of shredded mozzarella; place lid on top and cook another 2-3 minutes. Remove from heat to allow cheese to finish melting.
- While eggs are finishing, butter hoagie buns and lay on cold griddle. Turn griddle to 325 degrees and allow buns to get lightly browned, about 5 minutes.
- Layer each bun with lettuce, egg, prosciutto, tomatoes, and banana peppers!