Summer Sandwich with Roasted Vegetables, Prosciutto, and Herb Dip

Ingredients

Roasted Vegetables (Makes Multiple Servings)

• 1 red pepper
• 1 smaller zucchini
• 1 tablespoon olive oil
• a pinch of salt, herbs (optional)

For an herb dip

• 250 g cottage cheese
• 30–40 g finely grated Parmesan cheese
• 1 large handful of fresh herbs (such as basil, parsley, or chives)
• 1–2 tablespoons olive oil
• juice of ½ lemon
• salt and freshly ground pepper
• a tablespoon of water for dilution

Sandwich

• 1 whole-grain roll
• a few pieces of roasted bell peppers and zucchini
• 2 slices of prosciutto
• 1–2 eggs
• 2 tablespoons of herb cottage cheese dip
• freshly ground pepper
• arugula to finish

Method

1. Cut the bell pepper into wide strips and the zucchini into thin slices. Arrange the vegetables on a baking sheet, drizzle with olive oil, and toss to coat. Bake in an oven preheated to 200 °C for about 20–25 minutes, until the vegetables are tender and lightly browned.
2. In an air fryer, about 12–15 minutes at 190 °C should be enough. Stir the vegetables halfway through cooking.
3. Whisk or blend the cottage cheese, herbs, Parmesan, olive oil, and lemon juice until creamy. Season with salt and pepper to taste. If the dip is too thick, you can add a tablespoon of water.
4. Cook two fried eggs in a skillet. The whites should be firm, but the yolks can remain nice and runny.
5. Cut the whole-grain rolls in half and lightly toast the cut sides in a dry skillet or in the oven.
6. Spread a generous layer of herb dip on the bottom half of the bun. Add the roasted bell pepper and zucchini, the prosciutto, and finally the fried egg. Season lightly with pepper and top with the other half of the bun. For a fresh touch, you can also add arugula at the end.