Winning Cornucopia Sandwich

SERVES: 2

COOK TIME: 10 Min

Though Fernando Vicente was a runner up in the Mezzetta Make That Sandwich Contest, his cornucopia of deliciousness is still award winning. Make sure you've got a stack of napkins ready when you eat this sandwich!

What You'll Need

1 loaf ciabatta bread (about 6" x 6")
2 tablespoons extra virgin olive oil
TAPENADE
1/4 jar roasted bell peppers, drained, rinsed, and dried
16 pitted kalamata olives
2 tablespoons extra virgin olive oil
2 tablespoons sun-dried tomato pesto
1 teaspoon habanero hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 pound pancetta, sliced slightly thinner than bacon
Handful of arugula, washed and dried
3 tablespoons extra virgin olive oil
2 eggs
Salt and pepper to taste
Splash of California hot sauce (for fried eggs)

What to Do

Slice the bread in half. Brush 2 tablespoons olive oil on both sides of bread and grill, oil side down, on hot stovetop grill (or skillet) until browned, 2 to 3 minutes. Set aside.
In a food processor, combine roasted bell peppers, olives, 2 tablespoons olive oil, tomato pesto, habanero hot sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pulse until finely chopped. Spread tapenade mixture on bottom slice of bread.
On a paper towel-lined plate, arrange pancetta evenly. Cook in the microwave on high 3 to 4 minutes, or until cooked and crispy. Arrange cooked pancetta over tapenade.
Layer a bed of arugula to cover pancetta.
In a small skillet, heat 3 tablespoons olive oil, then cook eggs sunny side up, or according to your personal preference. Season with salt and pepper to taste. Add a few drops of California hot sauce, then place eggs on top of arugula. Top sandwich with remaining bread half, cut sandwich in half, and serve.