Roman Breakfast Sandwich

Breakfast Sandwich styled after a Roman Amatriciana panini.
Roman Breakfast Sandwich

Roman Breakfast Sandwich

By Sue Lau | Palatable Pastime

For my  fourth recipe for #BrunchWeek, I decided to do a version of an Amatriciana sandwich which is fashioned after the very popular Roman-style Amatriciana pasta. The pasta dish includes a sauce that  has guanciale (a type of cured pork cheek similar to bacon),  Pecorino cheese, and tomato.  I had seen something done in Italy by a chef who used the guaciale and also included onions. For my version, I wanted it to be a bit like grilled cheese, so I also added soft burrata cheese to it (which is sort of like a cross between ricotta and normal mozzarella cheese) and just used an American style smoked bacon.

One of the #BrunchWeek sponsors, Vidalia Onions, had sent me a package of onions along with some other cool gifts and I was very happy to make those part of this breakfast panini. I always love caramelized onions anyway, especially on a good Wisconsin style butter burger.

The thing I like most about this sandwich is that while Italian is very popular for dinner, outside of a frittata, there aren’t too many things that can be served for brunch, but this makes a welcome change from something like a biscuit sandwich. This is both casual and elegant at the same time. I’d recommend serving it with fresh fruit, breakfast pastries, and a foamy cappuccino.

I do hope you enjoy this- let me know in the comments below! Don’t forget to browse the other recipes in the collection today!

Until next time-

Roman Breakfast Sandwich for #BrunchWeek

Roman Breakfast Sandwich

  • Servings: 4
  • Difficulty: easy
  • Print

Roman Breakfast Sandwich

  • 12 slices bacon, cooked crisp
  • 1  large sweet Vidalia onion, sliced
  • 1 clove garlic, thinly sliced
  • 1/2 cup marinara sauce
  • 8 slices sourdough or ciabatta bread
  • 1 lobe burrata mozzarella cheese, at room temperature
  • 1/4 cup grated Pecorino-Romano cheese
  • butter and olive oil, as needed


  1. Cook bacon and set aside to drain.
  2. While bacon is cooking, saute the onion and garlic in a tablespoon each of butter and olive oil until caramelized and set aside.
  3. Spread one side only of the bread slices with soft butter to be ready to grill.
  4. Spread opposite sides of bread with burrata cheese on one slice and marinara on the other, and fill with crisp cooked bacon, caramelized onion, and a sprinkling of Pecorino-Romano cheese.
  5. Place bread together and grill as you would a grilled cheese in a grill pan or panini pan over low heat until nicely browned.
  6. Serve hot.

From the kitchen of

May 5th Recipe Collection

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

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6 responses

  1. My fave brunch is a really good Belgian waffle,fresh fruit like melon and berries.Toss in Mimosas,Bellinis,or a light sangria,am ready to relax.Love to do this with my 4 daughters!3 of my 4, (all grown up,now),live 2,000 miles from me,so will settle for my 18 year old baby still lives at home with us.Thanks for the giveaway!Pinned your recipe today as well,yummy AND easy!!

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