A few days ago, I’ve got beautiful homegrown, range-free organic eggs as a present from our dear neighbors, and I decided to make an Egg Sandwich.
I truly love this regal and scrumptious sandwich with its medley of hot and cold filling ingredients. You can vary the ingredients – substitute hot bacon or the ell for the Prosciutto for example.
Hard-cooked Egg and Prosciutto Sandwich with Avocado and Basil
- 4 Ciabatta Rolls
- 2/3 cup homemade mayonnaise or use ready-made
- 20 leaves of basil
- 4 garlic cloves, crushed
- 1 Tbsp lemon juice
- 4 Tbsp butter
- salt and freshly ground pepper
- For the filling:
- 2 oz baby spinach, shredded
- 4 oz Prosciutto, thinly sliced
- 1 avocado, pitted, peeled, and thinly sliced
- 4 hard-cooked eggs, sliced
- 4 oz cucumber, peeled and sliced
- 4 oz Rosenborg Danish Blue, creamy cheese
Using a food processor simply mix the mayonnaise with the basil, garlic, and lemon juice. Put the ciabatta rolls on the board and slice them lengthwise with a serrated knife.
Preheat the broiler. Spread the softened butter all over the inside of the ciabatta rolls and season lightly with salt and pepper.
Broil the base and lid until almost golden. Layer all the filling ingredients into the base, in the order listed above, or in order of your desire. Spread half the mayonnaise/pesto mixture over the spinach layer, and the rest over the eggs. Finish with a layer of Rosenborg Danish Blue creamy cheese.
Place the filled ciabatta rolls bas under the broiler for 4 minutes. Reheat the cut side of the lid for 2 minutes. Replace the lid on the rolling base, pressing down with your fingertips.
The free case of Cascal goes to comment #7 by Jaimee.
And for the GIVEAWAY
From my childhood, I remember a beverage called Kvass – strong, sometimes sweet, sometimes bitter, it always helps during the hot summer day. It was made by fermentation of bread. And we called it Kvassik (a diminutive form of Kvass) when it was flavored with fruits or berries.
I was glad to find a soft drink which has a similar taste, it is made using natural juices and also fermented.
Friends from Cascal offered to send a case of their new soft-drink to one of my dear readers.
So, here how you could get it:
- Visit Cascal website cheerscascal.com and pick a flavor you like the most.
- By midnight of Friday, April 13, 2012, write a comment to this post with your name and favorite Cascal flavor.
- Increase your chance by following me on Facebook, following me on Twitter, or do the same for Cascal (Facebook, Twitter). Please add an extra comment after each Facebook or Twitter entry.
MarinaApril 10, 2012 at 2:58 am
Kvasik? I am all smiles: I made for my son's birthday a big pot of kvas: it is his favorite drink! Would be interesting to taste that drink that resembles kvas…:) I am in for their Fresh tropical!
Thyme (Sarah)April 10, 2012 at 8:49 pm
Those sandwiches look delicious to eat and adorable to look at all wrapped up in the paper and tied with the cute string. I've never heard of Kvas before so I am curious to know more.
NicoleApril 10, 2012 at 8:51 pm
Those sandwiches look amazing.
And the crisp white cascal sounds very good.
runninglawyerApril 10, 2012 at 9:40 pm
The sandwiches look so good!!!! I also love the cute little egg in the carton photo above!
The Ripe Rouge Cascal sounds yummy, and apparently pairs with some of my favourite foods! mmm….
VickiApril 10, 2012 at 11:17 pm
What great-looking sandwiches! Cascal looks interesting, I'd like to try Bright Citrus.
lindsay harmonyApril 11, 2012 at 1:49 am
Drooling over these sandwiches. And I think Crisp White Cascal sounds so yummyy!
JaimeeApril 11, 2012 at 2:51 am
As if these sandwiches didn't already look so scrumptious, but homegrown eggs! I am truly envious and will have to try the recipe with my store bought ingredients. Berry cassis sounds delish too!
AGThreadSafeApril 11, 2012 at 3:58 am
This looks awesome! We'll definitely attempt to replicate:)
GiordanaApril 11, 2012 at 6:53 am
I'd go for the cherry chocolate one!!
moongirlApril 11, 2012 at 5:12 pm
That sandwich looks great! I think I would like the Bright Citrus myself although I've never tried Cascal.
deardeerApril 12, 2012 at 2:42 am
Those are the absolute most beautiful eggs. I love the colors (the tiny one is especially intriguing). That's one of the best parts of fresh eggs (well, besides the taste)! I've never tried kvas, but the idea of lemongrass paired with pineapple sounds marvelous! Cascal might find a new market with the Bright Citrus.
Thomas SteeleApril 12, 2012 at 11:31 pm
I love your flavoured Mayo! What a teriffic addition of colour to any sandwich! Berry Cassis is our fave drink right now. 🙂
CelineApril 13, 2012 at 12:08 am
Wow, I placed this recipe in my favorites to try sometime! Looks so crisp and fresh. My husband & I tried CasCal last year for the first time and was amazed by the flavors! We are fans of the 'crisp white' flavor. I like the 'ripe rouge' flavor as well, however, we recently moved and the closest Whole Foods Market is very far.
SarahApril 13, 2012 at 4:12 pm
Fresh tropical sounds good.
AnonymousApril 13, 2012 at 7:02 pm
crisp white cascal
sandyandcosmoApril 14, 2012 at 1:16 am
I would love to try the Crisp White flavor.
YelenaApril 14, 2012 at 4:05 am
Free case of Cascal goes to comment #7 by Jaimee.
Jaimee, could you please send me your contact information.