• 2 Tbsp. Tomato Marmalade (recipe to follow)
  • 2 ciabatta sandwich buns, split
  • 1 Tbsp. butter
  • 2 slices fontina
  • 6 slices Prosciutto
  • 4 basil leaves, whole
  • 2 eggs, fried

Tomato Marmalade:

  • 4 Roma tomatoes, peeled
  • 2 Tbsp. olive oil
  • 2 cloves garlic
  • 1/2 yellow onion, minced
  • 1/4 cup sugar
  • 1 tsp. chili flakes
  • 2 Tbsp. balsamic vinegar




Meal Course:


Dish Type:



  1. To serve: Spoon Tomato Marmalade onto bottoms of ciabatta bread. Top with fontina, basil leaves and prosciutto.
  2. In large nonstick pan, heat butter over medium-high heat until bubbly. Add sandwich halves (bottom half with cheese and prosciutto, and top half) and cook until golden brown and crispy.
  3. Place fried eggs on top of cheese-prosciutto and add top half to sandwich.

Tomato Marmalade:

  1. In sauce pot, heat oil over medium heat. Add yellow onions and cook for 6-8 minutes, or until translucent. Add garlic and cook for 3 more minutes. Reduce heat and add remaining ingredients, cooking for 30 minutes, or until thickened.