Parmigiana Double Decker Sandwiches

• 8 None thick slices day-old ciabatta bread
• 4 None anchovy fillets
• 2 tbsp olive oil
• 3 clove garlic, minced
• 2 cups prepared cold bolognese sauce
• 5 oz mozzarella cheese, thinly sliced
• 4 None thin slices pancetta, halved
• 1 tbsp oregano leaves, plus extra, to serve
• 4 large eggs

1. Preheat oven to 400u0b0F. Line a baking sheet with parchment. Arrange bread in single layer on tray. Preheat broiler to high.
2. In a small bowl, mash anchovies, oil, and garlic together. Brush onto one side of each slice of bread. Grill 2-3 minutes each side, until crisp.
3. Spoon three-quarters of the bolognese evenly between 4 pieces of toast. Top with half the cheese and half the pancetta. Top with remaining toast. Repeat layers, finishing with pancetta. Sprinkle with oregano.
4. Arrange sandwiches on tray. Bake 10-12 minutes, until cheese melts.
5. Meanwhile. heat a large non-stick skillet on high. Spray with oil. Crack eggs into pan and cook for 2-3 minutes, until whites are just set. Sprinkle eggs with extra oregano. Serve with the sandwiches.

bread, anchovy fillets, olive oil, clove garlic, cold bolognese sauce, mozzarella cheese, thin slices pancetta, oregano, eggs

Taken from recipes-plus.com/api/v2.0/recipes/25230 (may not work)