Prep Time 10 minutes
Cook Time 10 minutes
Ingredients
- 4 XL eggs
- 4 slices of sourdough bread
- ¼ bunch of flat-leaf parsley
- ¼ bunch of fresh cilantro
- Juice of 1 lime
- 2 garlic cloves
- 1 teaspoon red pepper flakes
- ¼ cup mayonnaise
- 1 tomato, thinly sliced
- 1 large avocado, thinly sliced
- 1 cup arugula
- 8 thin slices of prosciutto
- Salt and pepper
- Olive oil
Directions
- Heat your Blackstone to medium heat and add a bit of olive oil. Toast one side of the sourdough bread slices.
- In a food processor, combine flat-leaf parsley, cilantro, lime juice, garlic cloves, red pepper flakes, ¼ cup of olive oil, and a pinch of salt and pepper. Blend until smooth to create the chimichurri sauce.
- In a small bowl, mix mayonnaise with some of the chimichurri sauce to evenly incorporate the flavors.
- Add a bit more oil to the griddle and crack the eggs. Cook the eggs to your desired doneness, seasoning with a pinch of salt and pepper.
- To assemble the sandwich, spread a generous amount of the chimi-mayo onto the toasted side of each bread slice.
- Layer arugula on top of the mayo, followed by 2 slices of prosciutto. Add tomato slices seasoned with salt and pepper, and then arrange avocado slices. Place the cooked egg on top and garnish with a light drizzle of chimichurri sauce.