- Coarsely chop one egg. In a bowl, combine chopped egg with remaining ingredients except bread, prosciutto, and asparagus.
- Slice ciabattas in half. Spread about 5 mL (1 tsp.) egg mixture on each bottom half. Place two slices of prosciutto and the asparagus on top. Thinly slice the two remaining eggs and arrange on each sandwich. Close sandwiches with top halves.
- Heat an iron griddle pan; brush both sides of sandwich with a little olive oil and grill in pan, pressing down.
For a lighter version, replace mayonnaise with Greek yogurt and prosciutto with lean, low-sodium ham.
Recipe adapted from Je cuisine italien by Stefano Faita, published by Éditions du Trécarré.