Egg, Gorgonzola and Pancetta sandwiches

1

Ingredients

  • Vegetable cooking spray
  • 12 very thin slices pancetta
  • 3 hard boiled eggs, peeled and coarsely chopped
  • 115g crumbled Gorgonzola
  • 1 lemon, zested
  • 60ml mayonnaise
  • 60g chopped fresh chives
  • Salt and freshly ground black pepper, optional
  • 6 (1cm thick) slices wholemeal bread

Use imperial measurements

Method

How to make Egg, Gorgonzola and Pancetta sandwiches

1) Place an oven rack in the centre of the oven. Preheat the oven to 200°C, gas mark 6

2) Spray a baking sheet with cooking spray. Lay the pancetta in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy and brown. Drain on kitchen towels.

2) In a medium bowl, combine the eggs, Gorgonzola, lemon zest, mayonnaise, and chives. Season with salt and pepper, to taste, if using. Spread the mixture evenly over 3 slices of the bread. Crumble the pancetta and sprinkle over the egg mixture. Place the remaining bread slices on top.

3) Cut the sandwiches in half and arrange on a serving platter.

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