Egg, Pesto & Cheese Breakfast Sandwich with Asiago Ciabatta
This homemade Starbucks Pesto Egg & Cheese Sandwich copycat is healthier, cheaper, and even tastier than the original. Fresh spinach, creamy cheese, and Aldi’s cult-favorite Asiago Cheese Ciabatta Roll make this café-style breakfast sandwich quick enough for busy mornings.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 sandwich
- Category: Breakfast
- Cuisine: American
Ingredients
- 1 Aldi Asiago Cheese Ciabatta Roll, split and toasted
- 1 cups Fresh spinach, chopped (2 handfuls works just fine)
- 1 large egg
- 1 slice white cheddar, or mozzarella cheese
- 1 tbsp store-bought pesto
- 5 cherry or roma tomatos, sliced
- Salt and pepper, to taste
- butter or olive oil to grease skillet
Instructions
- Toast the Roll: Split the Aldi Asiago Cheese Ciabatta Roll and toast until golden and crisp.
- Sauté Spinach: In a skillet over medium heat, cook the spinach until just wilted.
- Cook the Egg: In the same skillet, add the egg and cook over medium-low heat until fully cooked but still tender.
- Add the Cheese: About 1 minute before egg is done, place the cheese on top so it melts perfectly.
- Assemble: Spread pesto on the bottom half of the toasted roll. Layer with cheesy, spinach egg, and fresh tomato slices. Cap with the top half of the roll.
- Serve: Enjoy immediately, or wrap and take on the go. (You could even freeze these for later!)
Notes
Prep-Ahead Option: Whisk 6–8 eggs with chopped spinach, bake on a sheet pan at 350°F until set (about 12–15 minutes), cut into squares, and freeze. Reheat a square each morning for an instant sandwich.
Variations: Add avocado, turkey bacon, or swap cheeses and toppings.
Cost Savings: About $1.70 per sandwich vs $5.95+ at Starbucks.