Slow Roasted Tomato Egg Sandwich With Pesto and Mozzarella

Time to Cook: 
1 hr
Time to Prepare: 
5 min
Number of Servings: 
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Have you ever tried home roasted tomatoes? If not, you are in for a treat-sweet tomatoes, creamy mozzarella and garlicky pesto elevate this egg sandwich to something special. Roasting brings out the sweetness of the tomatoes, concentrating their flavours and transforming them from ho-hum to something magical. Your eggs will thank you!

Roasted tomatoes, creamy mozzarella, and pesto elevate your sandwich.


4 ciabatta rolls

2 plum tomatoes

2 tsp olive oil

salt and pepper

3-4 Tbsp pesto

8 slices of mozarella cheese

4 eggs

2 cups baby spinach



1. Pre-heat the oven to 300 F and line a small baking sheet with parchment paper.

2. Cut the tomatoes in half and seed them. In a bowl, toss them with olive oil, salt and pepper. Place cut side down on the baking sheet.

3. Bake the tomatoes in the pre-heated oven for about 45 min to an hour, turning part way through, until they are roasted. Remove from the oven and let cool before slicing.

4. To assemble the sandwich, lightly butter each of the ciabatta bun halves. Place under the broiler until they are lightly browned. Spread pesto on one half of each sandwich and top with cheese, then tomato slices.

5. Cook each of the eggs in a non stick fry pan-you can either baste, fry or make the eggs over easy. It is up to you.

6. Place the cheese and pest topped half of the sandwiches under a broiler so that the cheese melts and is bubbly.

7. Remove the pan from the oven and top with the egg, fresh spinach, and other half of the bun. Enjoy!