Breakfast Sandwich with Pesto, Prosciutto and a Sun-dried Tomato Topping
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty breakfast sandwich with pesto, prosciutto, mozzarella, and arugula on bread, topped with a homemade sun-dried tomato spread. Can be made ahead for convenient breakfasts throughout the week.
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Nutrition & ingredients
Ingredients
serves 4- 1 batch (sundried tomato topping)
- 4 ciabatta rolls, (toasted)
- 4 tablespoons pesto (store-bought or homemade)
- 8 slices prosciutto
- 1 cup arugula,
- 4 ounces fresh mozzarella
- 4 eggs
- 2 teaspoons olive oil
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 1796mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 119mg
- Calcium
- 195mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1796MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.