Emmental Ciabatta Sandwich
Emmental Ciabatta Sandwich
[Emmental Ciabatta Sandwich] Visually Stunning! A Perfect Brunch Delight
With the continuous hot weather lately, my appetite has been quite low, making me crave something visually appealing yet light. Rummaging through my fridge, I noticed the leftover egg whites from making tiramisu. Thinking I needed to use them up before they spoiled, I came up with a simple yet elegant sandwich recipe. This sandwich, featuring the chewy squid ink ciabatta, savory Emmental cheese, and fluffy eggs, is sure to be a delightful brunch treat that will make your mouth water just by looking at it.
Sandwich Ingredients- 1 Squid Ink Ciabatta
- 1 slice Emmental Cheese
- 3 Eggs (whites only)
- A little Green Onion (scallion)
- 2-3 fresh Lettuce leaves
- Basil Pesto, to taste
- Mayonnaise, generously
Cooking Instructions
Step 1
Prepare the squid ink ciabatta, a staple in my refrigerator. While thawing it can sometimes be a bit of a hassle, I always keep it stocked because it offers a consistently moist and chewy texture. Toast it directly without thawing in an oven preheated to 180°C (350°F) for about 7 minutes, until golden brown. This will result in a ciabatta that’s crispy on the outside and tender on the inside.
Step 2
Separate the whites from 3 fresh eggs. In a bowl, add the egg whites. Finely chop some green onions and add them to the bowl. Sprinkle in a pinch of salt to season, then gently whisk everything together with a fork to create the egg mixture. This step enhances the egg’s flavor and creates a smoother texture.
Step 3
Now, heat a frying pan over medium heat and add a generous amount of cooking oil. Pour the prepared egg mixture into the pan. Start by cooking it over medium heat until the egg is partially set. This helps achieve a tender texture for the egg layer.
Step 4
Once the egg has partially cooked, reduce the heat to low. Use a spatula to gently shape the egg to fit the ciabatta bread. It’s crucial to cook it slowly over low heat to ensure it’s cooked through completely. Once cooked, carefully set the egg aside on a plate.
Step 5
Slice the well-toasted squid ink ciabatta in half horizontally. Now it’s time to spread a generous amount of mayonnaise on the inner sides of the bread. I personally used homemade mayonnaise for this recipe, as it offers a fresher and richer flavor. (Refer to @7027218 for my homemade mayonnaise recipe!)
Step 6
Layer 2-3 fresh lettuce leaves on top of the mayonnaise. The crisp texture of the lettuce will add a wonderful contrast to the sandwich. Next, spread a thin layer of fragrant basil pesto over the lettuce. The aromatic notes of the basil pesto will elevate the sandwich’s flavor profile.
Step 7
Carefully place the fluffy egg omelet you prepared earlier on top of the basil pesto. The residual heat from the egg will help the cheese melt beautifully, creating a delightful combination.
Step 8
Place a slice of Emmental cheese on top of the warm egg. The heat will cause the cheese to melt slightly and adhere to the egg, adding a creamy texture. Add another light spread of basil pesto over the cheese to enhance the aromatic quality.
Step 9
Finally, add a few more lettuce leaves on top, and then cover with the other half of the ciabatta bread spread with mayonnaise. Your stunning Emmental Ciabatta Sandwich is now complete! Gently press down on the sandwich to help all the ingredients meld together.
Step 10
Voila! Your visually impressive sandwich is ready. It tastes as good as it looks, making it a perfect choice for a relaxed brunch or a satisfying light meal. Enjoy your delicious sandwich!
