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This double-stacked breakfast sandwich is going to change your life.
Besides the Campo Grande Iberico Pastrami, the other star of the show here is the Spanish Thousand Island dressing made with our Tomatador Spanish-inspired Mediterranean blend.
Tomatador Iberico Pastrami Breakfast Sandwich
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 1–2 servings 1x
Ingredients
Scale
- 1 7 oz chub Campo Grande Iberico Pastrami
- 1 Extra Large Egg
- 1 cup Duke’s Mayo
- 1/2 cup Spiceology Tomatador Slow Roasted Tomatoes
- 1/2 cup White Onion (small dice)
- 1/3 cup Sweet and Hot Pickles (small dice)
- 1 tsp Spiceology Tomatador Spanish-inspired Mediterranean blend
- 1 Tbsp White Sugar
- 2 Tbsp Despana Sherry Vinegar
- 1 Everything Bagel
- 4 Mozzarella Slices
Instructions
- In a food processor, combine mayo, slow roasted tomatoes, sherry vinegar, sugar, onions, Spiceology Tomatador, and pickles. Blend until smooth place in a container and refrigerate.
- Turn oven on broil high setting. Slice the bagel in half and toast it.
- While toasting the bagel, thinly slice the Campo Grande Pastrami and make sunny side up egg.
- Remove bagel from the oven and coat the bottom in the Spanish Island Dressing. Layer half of the pastrami on the bottom bagel and top with three slices of cheese.
- Broil until it melts and starts to brown lightly. Remove from oven, top with remaining pastrami, more Spanish Island, and remaining cheese.
- Broil till bubbly, remove from oven, top with sunny side egg and enjoy!
