Italian Egg Sandwiches (with Simple Marinara)

Sitting here with my daughter trying to think of how to convey the… unearthly perfection of this simple sandwich… no, sandwich isn’t the right word… let’s call it a panino (the Italian word for sandwich) to you. Nothing is coming because something so pure, delicate, and blissful can’t be described by my unworthy hand. Okay, a little melodramatic, but it’s how we feel about this one. You guys, this Italian Egg Sandwich with Simple Marinara is THE ultimate in sandwich magnificence. Let’s be clear, though: you must be able to enjoy your eggs a little runny in order to love this dish. If you dislike eggs or make the gaggy face when you think of your yolk being anything other than dry and chalky, this panino isn’t for you. But if you are on the right side of this controversy, this sandwich will be the best thing that ever happened to your belly.

Toasted peasant bread rubbed with spicy garlic and topped with nutty, salty parmesan, thick homemade marinara and a rich, over-easy egg make for the most delightful symphony of textures and flavors. If the idea of your egg yolk having a run-in with your marinara sounds strange to you, please trust us and give it a try. You’ll be SO happy you did, and you’ll have Giada De Laurentiis to thank for it.

This sandwich is perfect for any time of day: breakfast, brunch, lunch, linner, and dinner (just add a green salad). If you want to skip the step of making marinara, grab a high-quality jar from the store. Please don’t use Prego or anything in that price range. We’ve used Mario Batali’s marinara and it was fantastic. Here’s a photo of us with Mario in Vegas, by-the-way:

The sauce really shines in this dish so it is imperative that you use a great, homemade tasting marinara (or don’t bother making this dish).

Tips (unsponsored): We love the peasant bread we find at Costco and you’ll need a great, European-style bread for this. We also love the imported Parmesan wedges we find at Costco. Quality, freshly grated parmesan really makes a difference.

Have your kids help you rub each slice of toast with a garlic clove. They will love how the clove melts on the warm bread, much like butter. The aroma is also amazing! As you prepare and enjoy this dish with those you love, teach them a few things about some of the ingredients:

• Eggs are a good for B vitamins, which help you have a healthy metabolism and weight.
• Garlic helps your body have healthy blood flow.
• Tomatoes have lots of Vitamin C, which is great for your skin.

Let’s learn a few things about Italy and it’s people:

• More wine is exported from Italy than from any other country.
• The proper name for Italy is actually “the Italian Republic.”
• Pasta dates back to the 4th century BC.

From: Italian Egg Sandwich

Italian Egg Sandwiches (with Simple Marinara)

 

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Prep time

15 mins

Active time

1 hour 20 mins

Total time

1 hour 35 mins

 

Author: Giada De Laurentiis

Difficulty: Easy

Serves: 1 sandwich, 6 cups sauce

Ingredients

• 2 teaspoons olive oil
• 1 large egg
• Salt and pepper
• 1 slice rustic white bread (1/2-inch-thick)
• 1 garlic clove
• 1 tablespoon freshly grated Parmesan
• ¼ cup warm Simple Tomato Sauce, recipe follows, or store-bought chunky marinara sauce, drained of excess liquid

Instructions

1. Heat 2 teaspoons of oil in a heavy small skillet over medium heat. Crack the egg into the skillet. Sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes (or serve "over-easy" by flipping ¾ way into cooking, TAC note). Season with salt.
2. Meanwhile, toast the bread until golden brown. Rub the garlic over the toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce over the Parmesan. Top with the egg. Place the open-faced sandwich on a plate and serve.
3. Simple Tomato Sauce:
4. /2 cup extra-virgin olive oil
5. small onion, chopped
6. cloves garlic, chopped
7. stalk celery, chopped
8. carrot, chopped
9. Sea salt and freshly ground black pepper
10. (32-ounce) cans crushed tomatoes
11. to 6 basil leaves
12. dried bay leaves
13. tablespoons unsalted butter, optional
14. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
15. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
16. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
17. Yield: 6 cups

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