Italian Breakfast Sandwich

• 4 ounces sopressata (4-6 thin slices)
• 1 egg
• 2 slices sourdough bread (thick slices)
• 2 ounces prosciutto (2 slices)
• 2 ounces fresh mozzarella cheese (2 thin slices)
• 2 slices red onions, paper thin slices, soaked for 2 minutes in
• ice water
• 2 large basil leaves

1. In a skillet over low heat, fry sopressata until lightly crisp and fat is rendered, about 2 minutes per side. Remove and set aside.
2. In the same skillet, fry egg sunny-side up. Remove and set aside.
3. On one piece of bread, layer sopressata, prosciutto, mozzarella and drained red onion; close with remaining slice.
4. Place in same skillet, pressing down on te sandwich with the palm of your hand, and lightly toast on both sides.
5. Remove and open sandwich and layer egg and basil on bottom half.
6. Close, slice on the diagonal and serve.

thin, egg, bread, mozzarella cheese, red onions, water, basil

Taken from www.food.com/recipe/italian-breakfast-sandwich-321619 (may not work)