Fried Egg Sandwiches / Frocia d’Ova ca Pastetta | Ciao Italia

Ingredients

• DOUGH
• 1 3/4 cups very warm water (100º to 115ºF)
• 1 1/2 tablespoons active dry yeast
• 2 tablespoons sugar
• 1 1/2 tablespoons Filippo Berio Extra-Virgin Olive Oil
• 4 to 4 1/2 cups King Arthur™ Unbleached, All-Purpose Flour
• 1 teaspoon salt
• 6 to 8 cups vegetable oil, for frying
• FILLING
• 1/2 pound Swiss chard
• 6 large eggs
• 1 cup grated ricotta salata or Pecorino Romano cheese
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon butter
• 1 tablespoon Extra Virgin Olive Oil
• 2 cups tomato sauce