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Ingredients Jump to Instructions ↓

  1. 1 large egg

  2. 1 tablespoon milk

  3. 1/4 teaspoon salt

  4. 1 tablespoon (about) unsalted butter

  5. 8 slices bacon

  6. 1 loaf of ciabatta bread

  7. 3/4 cup purchased pesto

  8. 8 ounces thinly sliced turkey

  9. 4 ounces thinly sliced provolone cheese

Instructions Jump to Ingredients ↑

  1. Whisk the egg, milk, salt, and pepper in a medium bowl until well blended. Heat a 10-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain. Preheat the oven to broil. Cut the ciabatta horizontally in half. Place the ciabatta cut side up in the oven and cook until the focaccia is heated through and golden brown on the bottom, about 1 minute. Be very careful to watch the bread and make sure it doesn’t burn. Spread the pesto over the toasted sides of the ciabatta. Cover the bottom half of the ciabatta with the egg crepe, cutting it to fit. Then cover with the bacon, turkey, and provolone. Cover with the top half of ciabatta, pesto side down. Cut the sandwich into bite-size wedges or slices. Arrange the sandwiches on a platter and serve.

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