Egg, Gorgonzola and Pancetta sandwiches

  • 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
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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