Prosciutto, egg and asparagus ciabattas from Stefano Faita

Prosciutto, egg and asparagus ciabattas from Stefano Faita

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

  1. 3 hard-cooked eggs
  2. 2 oil-packed anchovy fillets, finely chopped
  3. 5 mL (1 tsp.) capers, finely chopped
  4. ½ lemon (zest only)
  5. 30 mL (2 tbsp.) olive oil
  6. 30 mL (2 tbsp.) mayonnaise
  7. To taste, pepper
  8. 4 Ciabatta Piccolo Breads
  9. 8 slices prosciutto
  10. 8 asparagus spears, steam blanched and cut in thirds

Directions

  1. Coarsely chop one egg. In a bowl, combine chopped egg with remaining ingredients except bread, prosciutto, and asparagus.
  2. Slice ciabattas in half. Spread about 5 mL (1 tsp.) egg mixture on each bottom half. Place two slices of prosciutto and the asparagus on top. Thinly slice the two remaining eggs and arrange on each sandwich. Close sandwiches with top halves.
  3. Heat an iron griddle pan; brush both sides of sandwich with a little olive oil and grill in pan, pressing down.

Variation:
For a lighter version, replace mayonnaise with Greek yogurt and prosciutto with lean, low-sodium ham.

Source:
Recipe adapted from Je cuisine italien by Stefano Faita, published by Éditions du Trécarré.

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