Breakfast Sandwich styled after a Roman Amatriciana panini.

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-

~Sue

May 5th Recipe Collection

BrunchWeek Beverages:

• Aperol Cocktails by Jane’s Adventures in Dinner
• Grapefruit Rosemary Mocktails by Sweet Beginnings
• Teh Tarik (Malaysian Pulled Tea) by Tara’s Multicultural Table

BrunchWeek Breads, Grains and Pastries:

• Homemade Crumpets by A Kitchen Hoor’s Adventures
• Apple Cinnamon Scones with Salted Caramel Drizzle by Family Around the Table
• Cannoli French Toast by Cooking In Stilettos
• Cinnamon Cobblestone Bread by My Catholic Kitchen
• Orange Popvers by The Chef Next Door
• Pretzel Bagels with Roasted Jalapeno Cream Cheese by The Texan New Yorker
• Strawberries and Cream Sweet Rolls by The Redhead Baker

BrunchWeek Fruits, Vegetables and Sides:

• Apple Fritters by The Suburban Soapbox
• Blueberry Salad with Green Onion-Poppy Seed Dressing by Love & Confections

BrunchWeek Egg Dishes:

• Caramelized onion, Bacon, and Cheddar Egg Tart by Hezzi-D’s Books and Cooks
• Crab Souffle by A Day in the LIfe on the Farm
• Picante Omlette Pie by Feeding Big and more
• Slow Cooker Ham, Cheese, and Veggie Breakfast Casserole by Rants From My Crazy Kitchen

BrunchWeek Main Dishes:

• Curried Fish Tacos by Nik Snacks
• Ham and Mushroom Strata by That Skinny Chick Can Bake
• Mini Croque Monsieurs by Making Miracles
• Roman Breakfast Sandwich by Palatable Pastime
• Strawberry Chicken Salad by The Barbee Housewife
• Spiced Marinated Lamb Lollipops by Culinary Adventures with Camilla

You might also like:

Sausage Gravy and Biscuits

Greek Omelet Roll with Spinach

Asparagus and Roasted Pepper Frittata