24 prosciutto and egg sandwiches with Recipes

sopressata (4-6 thin slices), egg, sourdough bread (thick slices), prosciutto (2 slices), fresh mozzarella cheese (2 thin slices), red onions, paper thin slices, soaked for 2 minutes in, ice water, basil leaves

thick slices sourdough or country-style french bread (each about 5 x 3 inches), dijon mustard, manchego cheese,* thinly sliced, sliced serrano ham or prosciutto, membrillo (quince paste) or quince preserves, eggs, butter

canola oil, prosciutto, fresh sage leaves, stemmed, kosher salt, mayonnaise, red wine vinegar, whole skinless, boneless chicken breast, cut into 1/4-inch-thick pieces and pounded very thin, heaping tbsp dried oregano, eggs, lightly beaten, plain breadcrumbs, crusty, seeded rolls, split, romaine hearts, cut into 1/2-inch rounds, grated parmesan