Instructions

1. In a food processor, pulse together the peppers, mayonnaise and lemon zest until almost smooth. Transfer into a small bowl and refrigerate until ready to use.
2. Divide the pepper spread evenly on all 4 halves of toasted brioche. Spread to the edges. Divide the arugula on the bottom halves of each bun. Heat a medium skillet over medium high heat. Making two piles the size of the buns, place 2 slices of mortadella on one side of the pan and 2 slices on the other side. Top each pile with 2 slices of Prosciutto Cotto. Cook for one minute or until lightly browned and starting to wilt slightly. Flip the 2 piles and cook another 30 seconds on the other side to warm through. Place each pile on the bottom half of the buns. Break the bacon slices in half and place 3 halves on top of the meat.  Wipe out the skillet with a paper towel and add the olive oil to the pan. Place the pan back over medium heat and swirl the pan to coat with the oil. Crack the 2 eggs in the pan and cook undisturbed for about 2 minutes or until the whites are almost entirely set. Sprinkle with the pepper flakes if using. Using a slotted spatula flip the eggs. Turn off the heat and place a slice of cheese over each egg. Cover the pan with a lid and allow the eggs to carry over the cheese to melt for another 2 minutes. Uncover and place the eggs on top the bacon. Place the top of the bun on the sandwich and serve.