This breakfast sandwich recipe uses Italian flavor makers like prosciutto, basil pesto, creamy mozzarella, and a sun-dried tomato topping for a little something special.

Photo Credit: Mark Beahm

Consider this the breakfast sandwich to beat all breakfast sandwiches! I didn’t want the usual egg, sausage, and cheese combo. No, I was after flavor and lots of it.

My husband loves prosciutto almost as much as a mother loves a child, so I knew I wanted to use it to replace the sausage typically found in breakfast sandwich recipes. That decision launched an Italian flavor concept that led to spreading ciabatta rolls with basil pesto, and topping each with an egg, peppery arugula, creamy mozzarella, and finishing with what I consider the crown jewel, a sun-dried tomato, garlic, and basil topping that I now add to almost everything. The sun-dried tomato topping t...