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Pesto Focaccia Breakfast Sandwich Recipe

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4.9 from 89 reviews

This Pesto Focaccia Breakfast Sandwich combines the rich flavors of crispy bacon, creamy avocado, sharp cheddar, and fresh tomato layered on soft, herbaceous focaccia bread spread with a vibrant homemade basil pesto. Ideal for a hearty and flavorful morning meal that balances savory, creamy, and fresh elements.

Ingredients

Scale

Sandwich Ingredients

  • 3 strips bacon
  • 2 eggs
  • 1 tbsp butter
  • 3 slices sharp cheddar cheese
  • 1/2 avocado, sliced
  • 2 slices tomato
  • 4 slices focaccia bread

Pesto

  • 3/4 cup fresh basil leaves
  • 3/4 cup olive oil
  • 2 garlic cloves
  • 1/2 cup grated parmesan cheese
  • 1/4 cup pine nuts
  • Sea salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Pesto: In a food processor or blender, combine basil leaves, pine nuts, and garlic cloves. Pulse until coarsely chopped. While pulsing, slowly add olive oil until the mixture is smooth and emulsified. Then add parmesan cheese, sea salt, and black pepper to taste and pulse a few more times until well combined. Set aside.
  2. Cook the Bacon: In a skillet over medium heat, cook the bacon strips until crispy, about 6 to 8 minutes. Remove bacon from the skillet and place on paper towels to drain excess fat.
  3. Cook the Eggs: Using the same skillet, reduce heat to medium-low and add butter. Crack eggs into the skillet and cook to your preferred doneness; sunny-side-up or over-easy works well. Season with a pinch of salt and pepper. Remove from skillet once cooked.
  4. Assemble the Sandwiches: Toast the focaccia slices lightly if desired. Spread a generous amount of pesto on one side of each focaccia slice. On two slices, layer one slice of sharp cheddar cheese, cooked bacon strips, cooked egg, slices of avocado, and tomato. Top with remaining focaccia slices, pesto side down, to complete the sandwich.
  5. Serve: Serve immediately while the eggs are still warm and the cheese slightly melted for optimum flavor and texture.

Notes

  • To speed up cooking, prepare the pesto ahead and refrigerate for up to 3 days.
  • You can substitute pine nuts with walnuts or almonds if preferred.
  • For a vegetarian version, omit bacon and add grilled mushrooms or spinach.
  • Using day-old focaccia helps it toast better and hold the sandwich ingredients without becoming soggy.
  • Cook eggs to your liking: scrambled or fried work best in this sandwich.

Find it online: https://amandafood.com/pesto-focaccia-breakfast-sandwich-recipe/