Another week and another location. I lost track of the day of the week and where I am some time ago. Is it Tuesday? I’m currently sitting in the middle of the bustling city of Austin, Texas, a thriving university town with many innovators, I am making myself comfortable and it has been a wonderful opportunity which I will blog about later in the week.
In the meantime, while staring at glittering golden boots dangling from a wire above the street, I’m craving a sandwich. Sandwich’s are usually reserved for lunch, it’s placed in the middle of the daily menu. Something to chomp down on with as little time as possible while rushing between meetings or responsibilities.
This sandwich is more for breakfast, a way to start the day. This take on bacon and egg is a little different. I’ve added some extra ingredients which I found only improved this recipe. And for days I made it for myself, enjoying the time it took while I woke up and scrambled out the door to my different tasks.
Pancetta Breakfast Sandwich
4 fresh rolls, sliced, doughy centers half removed
1 teaspoon mustard
1 tablespoon tomato, finely sliced
4 slices mild cheese
8 slices pancetta
Directions: Halve the avocado and spoon half a teaspoon mustard in the center, mash with a fork until smooth. Spread on the rolls, layer the tomatoes and cheese on top.
Heat a frying pan on medium-high heat and fry an egg until the egg whites are just cooked. Turn over and cook for a further minute, lay on top of the cheese. Roll the pancetta slices to fit on the rolls, using two for each sandwich.