Egg, Gorgonzola and Pancetta Sandwiches

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  • Level: Easy
  • Total: 17 min
  • Prep: 5 min
  • Cook: 12 min
  • Yield: 4 to 6 servings
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Vegetable cooking spray

12 very thin slices pancetta

3 hard boiled eggs, peeled and coarsely chopped

4 ounces crumbled Gorgonzola

1 lemon, zested

1/4 cup mayonnaise

1/4 cup chopped fresh chives

Kosher salt and freshly ground black pepper, optional

6 (1/2-inch thick) slices whole-wheat bread


  1. Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  2. Spray a baking sheet with cooking spray. Lay the pancetta in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy and brown. Drain on paper towels.
  3. In a medium bowl, combine the eggs, Gorgonzola, lemon zest, mayonnaise, and chives. Season with salt and pepper, to taste, if using. Spread the mixture evenly over 3 slices of the bread. Crumble the pancetta and sprinkle over the egg mixture. Place the remaining bread slices on top.
  4. Cut the sandwiches in half and arrange on a serving platter.