From: Executive Chef Michael Moorman, m. henry, Chicago. Yield: 12 servings.
6 large Roma tomatoes, halved lengthwise
1 cup olive oil
1 Tbsp. garlic, minced
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. chives, minced
1 Tbsp. parsley, chopped
1 Tbsp. fresh rosemary, minced
⅛ tsp. salt
⅛ tsp. pepper
12 pancetta slices (1-2 oz. each)
12 large eggs
24-36 basil leaves
12 ciabatta rolls, sliced in half
1 lb, 8 oz. goat cheese
Heat oven to 275°F. Blend olive oil, garlic, herbs, salt and pepper. Place tomatoes cut-side up on parchment-lined sheet pan. Drizzle herbed oil over tomatoes. Roast 40 minutes; remove and keep warm.
Hear oven to 400°F. Place pancetta slices on parchment-coated sheet pan. Cook until crisp; remove and keep warm.
Fry eggs over medium heat in non-stick pan until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Turn eggs over, if desired, for additional firmness of yolks. Keep warm.
For each sandwich: Spread 1 oz. (2 Tbsp.) goat cheese on cut sides of a roll. Place a roasted tomato slice on the ciabatta roll bottom, then add a crispy pancetta slice, 2-3 basil leaves and top with a cooked egg. Close with roll top. Serve immediately.