Pastrami, Egg and Spinach on Ciabatta

Start the day with this deli twist: pastrami, provolone, fried egg, baby spinach and Dijon mustard on ciabatta

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 10 min
Cook Time: 10 min

Yield: 4 Sandwiches

8 slices deli pastrami, sliced very thin
4 slices provolone cheese
4 eggs
4 ciabatta rolls, split
1 cup baby spinach leaves
4 teaspoons Dijon mustard

Eggs, Gluten, Milk, Mustard, Wheat

Nutritional Information

Preheat griddle to 350˚F.
Place 8 slices of pastrami on griddle. Heat on both sides. Divide into 4 piles.
Top pastrami with 1 slice provolone cheese. Allow to melt.
Fry eggs on griddle until yoke starts to firm.
Place fried egg on top of provolone and pastrami.
Sandwich Build: Place pastrami, cheese and fried egg on heel of ciabatta roll. Top with baby spinach leaves. Spread Dijon mustard on crown of each ciabatta roll. Close sandwich.