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Ultimate Open-Faced Sandwich

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Ultimate Open-Faced Sandwich

We all love a sandwich. The occasions for having one and the ingredients are endless. This one really must be open as all these layers of flavors cannot be contained by a lid.

And the genius of any open-face is it uses half the bread.

We stacked this one high with healthy, delicious ingredients for many scrumptious bites. Remove the meat to make a brilliant vegetarian sandwich and for gluten-free, simply choose the bread accordingly.

Ingredients

8 oz pancetta, thinly sliced, or 8 slices bacon

4 eggs

4 slices thick-sliced bread

1 Tbsp Tassos® Extra Virgin Olive Oil

2 Tbsp Tassos® Roasted Red Pepper & Cheese Spread

4 Tassos® Sundried Tomatoes

1 ripe avocado, in ¼-inch slices

½ c lettuce or spinach

dill pickles, sliced

Tassos® Jalapeno Stuffed Greek Olives (optional)

Cooking Directions

Directions

In a nonstick sauté pan, over medium heat, cook the pancetta or bacon in batches until crispy, 3–4 minutes each side. Let drain on a paper towel.

Reserve 1 Tbsp drippings in pan use to cook eggs over medium heat to desired consistency.

Brush bread with extra virgin olive oil and lightly toast in a toaster oven. Spread roasted pepper and cheese spread on bread.

Place a sundried tomato, avocado, lettuce or spinach, and pancetta or bacon on the slices of bread. Add the fried egg.

Serve

Serve hot with sliced dill pickles and jalapeno stuffed olives.

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