porchetta egg cheese sandwich

Porcetta Breakfast Sandwich with Calabrian Chilies

This is the ultimate breakfast sandwich. Spicy ketchup, with flavorful sliced porchetta, sharp Gruyère cheese and gooey fried eggs on a bagel. If you can eat this without making a mess then I salute you.

I had so much porchetta leftover since I made a whole roast for just Aaron and I last week, so this morning I threw together these breakfast sandwiches for us. We are usually so busy during the week that weekends are our time to get a slow start, sleep in and have breakfast together. I could have sat around eating this all day.    



For the chili ketchup:

1/3 cup ketchup

1½ teaspoons Calabrian chili paste


For assembly:

2 garlic bagels, sliced in half

¾ pound porchetta, sliced ½-inch thick

½ cup shredded Gruyère cheese

2 fried eggs

½ (packed) cup wild arugula



For the chili ketchup:

In a small bowl, whisk together the ketchup and Calabrian chili paste until combined. Refrigerate until ready to use.


For assembly:

Preheat broiler on high. Toast the bagels until golden brown, about 2 minutes, and set aside.

Heat a medium skillet over medium heat. Add the oil and heat through. Add the porchetta and sauté until the meat is heated and golden brown on both sides, about 10 minutes. Make two stacks of the porchetta on an aluminum-foil-lined baking sheet and top with the Gruyère. Broil until the cheese has melted, about 2 minutes.

Spread the ketchup on the bottom halves of the bagels. Top each bagel with the porchetta and cheese mixture, a fried egg and arugula. Close the bagels and cut in half. Serve immediately.


Serves 2.

porchetta egg and cheese bagel
porchetta egg and cheese bagel sandwich


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