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Italian Breakfast Sandwich

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)66.2934
Energy (kCal)1112.2314
Carbohydrates (g)160.0199
Total fats (g)22.1814
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sopressata 4 ounces 100.8667 0.0 22.44 0.5667
    egg 1 71.5 0.36 6.28 4.755
    sourdough bread 2 slices 756.16 144.2264 29.885 6.7276
    prosciutto 2 ounces 100.8667 0.0 22.44 0.5667
    mozzarella cheese 2 ounces 183.7047 15.4335 7.6884 10.1321
    red onion 2 slices soaked - - - -
    ice water - - - -
    basil leaf 2 100.8667 0.0 22.44 0.5667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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