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–+ servings
Three open faced sandwiches. One is on a cutting board and two are on the counter.
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4.50 from 2 votes

Open Faced Sandwich with Prosciutto and Basil

This open faced sandwich is a simple breakfast toast with the flavors of Italy! So easy to prepare, and every bit as satisfying!
Prep Time10 minutes
Cook Time4 minutes
Total Time14 minutes
Course: Breakfast
Cuisine: Italian
Servings: 4
Author: The Mediterranean Dish

Ingredients

For the Poached Eggs

  • 4 eggs
  • 1 tablespoon vinegar

For the Open Faced Sandwich

  • 1 cup ricotta cheese
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon dried oregano
  • Kosher salt
  • Black pepper
  • 4 slices Italian bread, toasted
  • 4-8 fresh basil leaves
  • 1 ripe tomato (like Roma or heirloom), sliced
  • 3 radishes, thinly sliced
  • 1 roasted red pepper in oil, drained and coarsely chopped
  • 4 Prosciutto slices (or your favorite Italian cured meat)
  • 1 tablespoon crushed shelled pistachios

Instructions

  • Bring a medium saucepan full of water to a boil. Line a plate with paper towels.
  • Remove the water from the egg whites for a neater-looking poached egg. Crack an egg into a small fine mesh sieve over a small bowl. Gently swirl in the sieve, then transfer the egg to a ramekin or small glass. Repeat with the remaining eggs, transferring them to separate ramekins.
  • Poach the eggs. When the water is boiling, stir in the vinegar. Use a wooden spoon to stir the water to create a vortex. Quickly add the egg to the middle of the vortex and cook for exactly 3 minutes. Use a slotted spoon to transfer the egg to the paper towel-lined plate and top with a sprinkle of salt. Repeat with the remaining eggs.
  • Make the whipped ricotta. Place the ricotta, olive oil, oregano in a small mixing bowl and season with a pinch of salt and pepper. Whip with a fork until fluffy.
  • Build the sandwich. Spread the whipped ricotta cheese on the toasted bread. Top with the basil, tomato, radish, red pepper, Prosciutto, egg, and pistachios. Enjoy!

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
  • For a vegetarian version of this recipe, simply leave off the prosciutto. 
  • Feel free to skip the eggs, or swap with fried or boiled.

Nutrition

Calories: 373.1kcal | Carbohydrates: 18.5g | Protein: 17.7g | Fat: 25.5g | Saturated Fat: 9g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 11.5g | Trans Fat: 0.04g | Cholesterol: 200.6mg | Sodium: 429.8mg | Potassium: 316.3mg | Fiber: 2.1g | Sugar: 3.1g | Vitamin A: 856.4IU | Vitamin C: 9.2mg | Calcium: 205mg | Iron: 2.5mg

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