Omelette, Prosciutto and Sundried Tomato Pesto Sandwiches

Omelette, Prosciutto and Sundried Tomato Pesto Sandwiches

  • Preparation 20 min
  • Cooking 5 min
  • Chilling 30 min
  • Servings 6

Categories

Ingredients

    • 8 eggs
    • 2 tbsp butter
    • 2 tbsp chives, finely chopped
    • 12 slices white sandwich bread
    • 6 tbsp (90 ml) sundried tomato pesto (see note)
    • 6 slices prosciutto
    • 18 basil leaves
    • Mayonnaise, to taste

Preparation

Note from Ricardo

If the pesto is too oily, you can let it drain in a small sieve. In this case, you will need to have a little more pesto on hand to fill the sandwiches.

You can dry out the crusts and use them to make breadcrumbs.

Personal Note