Description
This Egg, Pesto & Mozzarella Sandwich is a flavorful and hearty breakfast or lunch option that combines homemade kale pesto, cheesy egg patties, caramelized onions, and gooey melted mozzarella on toasted ciabatta rolls. The sandwich features a vibrant kale basil pesto, rich egg patties with Monterey Jack and Gruyère cheeses, and the perfect balance of tangy and savory toppings all layered for a satisfying bite.
Ingredients
Kale Pesto
- 2 cups packed kale leaves (stems removed)
- 1 cup basil leaves (packed)
- 1/3 cup extra virgin olive oil
- 5 cloves garlic (minced)
- 1 cup grated Parmesan cheese
- Juice of 1/2 lemon
- Salt and pepper to taste
Egg Patties
- 8 large eggs
- 3 tablespoons Greek yogurt
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Gruyère cheese
- 1 teaspoon mirin sauce (optional)
- Salt and pepper to taste
- Pinch of ginger powder
Sandwich Assembly
- 4 ciabatta rolls
- 1/2 cup caramelized onions
- 1/2 cup shredded mozzarella cheese
Instructions
- Make the Kale Pesto: Combine all the kale pesto ingredients (kale leaves, basil leaves, olive oil, minced garlic, Parmesan cheese, lemon juice, salt, and pepper) in a food processor. Pulse until you achieve a smooth, vibrant green pesto. Adjust the seasoning with additional salt and pepper as needed.
- Prepare the Egg Patties: In a large bowl, whisk together the eggs, mirin sauce (if using), ginger powder, Greek yogurt, shredded Monterey Jack, shredded Gruyère, salt, and pepper until fully combined and smooth.
- Cook the Egg Patties: Heat a large skillet over medium heat. Pour about one-quarter of the egg mixture into the skillet, spreading gently to form a round patty. Cook until the bottom sets and turns golden, then carefully flip and cook the other side until fully set. Remove the cooked patty to a plate. Repeat with the remaining egg mixture to make 4 patties in total.
- Toast the Ciabatta Rolls: Preheat your oven to 350°F (175°C). Place the ciabatta rolls on a baking sheet, cut side up. Sprinkle the shredded mozzarella cheese evenly on the bottom halves, then top with caramelized onions. Toast in the oven for 5-8 minutes or until the cheese melts and becomes gooey.
- Assemble the Sandwiches: Spread a generous amount of the prepared kale pesto onto the bottom half of each toasted ciabatta roll. Place one egg patty on top of the pesto, followed by additional shredded mozzarella if desired. Finally, place the top half of the ciabatta roll over the filling to complete the sandwich.
- Serve and Enjoy: Serve the sandwiches warm as is or slice them for easier handling. Enjoy with your favorite cup of coffee or tea for a perfect breakfast or lunch treat.
Notes
- You can substitute the kale with spinach if preferred, but kale adds a nice earthiness to the pesto.
- Mirin is optional but adds a subtle sweetness that complements the egg patties.
- For a spicier kick, consider adding red pepper flakes to the pesto mixture.
- The sandwich is best enjoyed fresh but can be wrapped and reheated gently in a skillet.
- Caramelized onions can be prepared ahead and stored refrigerated for up to 3 days.
