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Pancetta, Egg and Genoa-Pimento Cheese Sandwich

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Home > Enjoy > Recipes > Pancetta, Egg and Genoa-Pimento Cheese Sandwich
volpi foods pancetta egg pimento
Quantity 4 servings
Difficulty Level Easy
Active Prep 10 minutes
Total Time 15 minutes

There are few things more classically American than a good breakfast sandwich. Squishy roll, gooey egg, crispy pork product, something cheesy, a little kick of something – you don’t even need to be hungover to appreciate the way they balance each other and deliver some lip-smacking goodness. We amped up a traditional pimento cheese spread with some Genoa Salame (oh yes, we did) that adds a salty punch. Knowing that the pancetta, egg, and genoa-pimento cheese sandwich exists makes it easy to have just one more the night before.

 

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Directions

For the Genoa-pimento cheese

Put the cheddar cheese, cream cheese, mayonnaise, pimento, dried mustard and Genoa in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine. Scrape into a bowl and fold in the scallions.

For the sandwiches

Place the pancetta in a large nonstick skillet and turn the heat to medium. Cook until pancetta begins to brown, about 6 minutes. Flip and cook for another 3 minutes, then place a metal lid directly on the pancetta to help flatten and crisp. Cook until browned and crisp, about 1½ minutes. Flip the pancetta, return the lid and cook until browned and crisp, 30 seconds to 1 minute. Remove to a paper towel-lined plate. Blot with another paper towel.

Crack the eggs into the same pan, still on medium heat. Sprinkle a little bit of salt on each egg. Cook until the whites just turn opaque, about 2 minutes. Cover and cook on low for 4 more minutes. The yolks should be soft but not too runny.

For assembly

Spread ¼ cup of the Genoa-pimento cheese on the bottom half of the rolls. Shingle 3 slices of pancetta on top of the cheese. Place an egg on top, then 2 slices of tomato. Spread a little mayonnaise on the top half of each roll and close the sandwiches.

Tag: Genoa, Sandwich

Ingredients

For the Genoa-pimento cheese

4 ounces extra-sharp cheddar cheese, shredded (see Cook’s Note)

1-ounce cream cheese

2 tablespoons mayonnaise

½ of a large pimento (about 2 ounces)

1 teaspoon dried mustard

1 ounce Genoa Salame, chopped

1 scallion, thinly sliced

For the sandwiches

12 slices Pancetta

4 large eggs

Kosher salt

4 seedless kaiser rolls, split

1 beefsteak tomato, sliced ¼-inch thick

mayonnaise

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5263 Northrup Ave
St. Louis, MO 63110
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