Green Goddess Egg Salad Sandwich with Buffalo Mozzarella & Crispy Prosciutto

I think this may be THE best egg sandwich I’ve made. It feels nice, but is still somewhat naughty (although I encourage you to never label a sandwich as such!). A toasted ciabatta is filled with an egg salad made with the most sublime green goddess sauce, mozzarella, rocket, avocado and strips of crispy pan fried prosciutto. The sauce is an excellent way to use up any dying herbs you may have on hand – keep any leftover green goddess in the fridge to add to salads or sandwiches.

Breakfast

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 7 Mins

Cook Time 6 Mins

Method

1
Make the green goddess sauce - combine all ingredients into a food processor and blend until smooth and creamy.
2
Make the egg salad - peel and chop the eggs, then place into a large mixing bowl. Add half of the green goddess dressing, the Dijon mustard, capers, chives and season with a little salt and pepper. Mix well, then set aside.
3
Heat the butter in a non-stick pan over medium heat. Cut through the center of the ciabatta rolls, then place face down onto the pan and toast until just golden. Remove and set aside. Add the strips of prosciutto to the pan and cook for 1-2 minutes on each side until golden and crispy. Remove the prosciutto from the pan and place onto a plate lined with a paper towel, allowing any excess fat to drain.
4
Assemble the sandwich - smear a thin layer of green goddess sauce on the base of each ciabatta roll, followed by slices of avocado, rocket, buffalo mozzarella, egg salad and strips of crispy prosciutto. Close the bread rolls and serve.