There is nothing better than a ooey gooey breakfast sandwich!
I made this focaccia breakfast sandwich for Sean last weekend and it has been a breakfast request ever since! I paired grilled sea salt focaccia bread with a creamy pesto cream cheese spread, salty prosciutto, peppery arugula, sweet basil leaves and topped it all off with rich sunny side up eggs! It is a great sandwich to make for a crowd because each sheet of focaccia makes tons or mini sandwiches! Hope you all enjoy!
1 sheet of Focaccia bread (my favorite is from Whole Foods)
2/3 cup cream cheese, softened
¼ cup pesto, store bought or homemade
1 package prosciutto
1 cup baby arugula
½ cup basil leaves
In a medium bowl mix together cream cheese and pesto until well incorporated, set aside.
Heat a grill pan over medium high heat. While the pan is heating up, cut focaccia sheet in half through the center creating 2 large sheets. Butter both sides of focaccia sheets and grill both sides until you see dark golden brown grill marks, about 3 minutes per side.
Smother warm grilled focaccia bread with the cream cheese pesto mixture, top mixture with prosciutto slices and set aside.
In a large buttered pan over medium heat crack in the eggs and cook sunny side up until eggs yolks are to your desired consistency. (I like my yolks runny)
Place cooked eggs on top of prosciutto layer, sprinkle arugula and basil over eggs. Top with the other piece of focaccia.
Cut into as many sandwiches as desired. Enjoy!!