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Prep Time: 5 mins
Cook Time: 15 mins
Servings: 4

Italian Breakfast Sandwich

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Italian Classics
Sliced Bread



  • 4 Slices of Villaggio Artesano® White Bread
  • Italian Herbed Cream Cheese (recipe below)
  • 4 Poached Eggs
  • 16 Slices of Soppressata
  • 1/4 cup Olive Oil, for frying
  • 12 slices Prosciutto
  • 2 Cups (500g) Baby Arugula
  • 3 Roma Tomatoes, thinly sliced
  • Salt and Pepper, to taste

Italian Herbed Cheese:

  • 2 Tablespoons (15g) Olive Oil
  • 1 Cup (250g) Ricotta Cheese, room temperature
  • 1/4 Cup (33g) Fresh Basil, finely chopped
  • 1/4 Cup (33g) Fresh Chives, finely chopped
  • 1/4 Cup (33g) Fresh Oregano, finely chopped
  • 2 Tablespoons (28g) Flat Leaf Parsley, finely chopped
  • Salt and Pepper, to taste


  1. In a Mixing Bowl, combine all the ingredients for the Italian Herbed Cheese with a fork, and whip until herbs are incorporated. Set aside.
  2. Poach Eggs. Set aside.
  3. Heat a frying pan or skillet over medium-high heat and add in olive oil, then cook the soppressata until lightly crisped for approximately 4 to 5 minutes.
  4. Lightly toast each slice of bread.
  5. Evenly spread each slice with Italian herbed cheese, layered with baby arugula, crispy soppressata, prosciutto, Roma tomato slices, and top each with a poached egg.