I love breakfast sandwiches. More often than not, if a brunch menu is sans the bfast sammie, I'll order toast, a fried egg, and a side of bacon, and I'll make my own damn breakfast sandwich.
Amanda taught me that trick. She's pretty smart like that. I mean… she just got her Master's degree over the weekend… talk about brains, that gal's got em!
This breakfast sandwich is super fresh tasting…that's the basil. It's basically a caprese salad (um, yum!) but on a ciabatta roll. With a fried egg. It's got all the right fresh & tangy & creamy stuff goin' on. And it comes together really fast (no Master's degree required). 
PS. Doesn't that fried egg look like a steak? Why is it shaped like that?
Fried Egg Caprese Sandwich
Serves 1
1 ciabatta roll, sliced open
Olive oil
1 tablespoon mayonaise
1 teaspoon balsamic vinegar
2-3 thick slices fresh mozzarella
2-3 large basil leaves
1-2 thick tomato slices (I used a big, meaty heirloom)
1 egg
Salt and pepper
Brush the insides of the roll with a little bit of olive oil, and broil until lightly golden and crispy (or grill!). Whisk together the mayo & balsamic, and spread on half the ciabatta roll. Add tomato on top of mayo, sprinkle with salt and pepper. Add cheese then basil to other half of roll. Fry an egg to your liking (I prefer over-medium….the yolk is still runny, but the white is fully cooked everywhere), and sprinkle with salt and pepper. Put egg on tomato, and combine sandwich halves. That's it!
