Thursday, October 22, 2009

Breakfast Sandwich Ham Egg and Cheese

Breakfast sandwich... Featuring ham, egg and cheese on wholewheat bread. Of course, growing up in an Italian household, this sandwich was only made on fresh baked Italian thick crusted bread, provolone and capicola. We still make that whenever we have this in the house. But working mom's and fussy kids changed the way we cook these days. So, here is the quick American version, and when time permits, try the Italian version.
Here's a classic sandwich when your on the go. With the quick pace and busy lives, this is a wholesome satisfying breakfast. My boys would love these anytime of the day, I use to make several ahead of time, they keep well for the next day. Any toasted bread, bagels, biscuits, English muffins and even the wonderful croissant will be wonderful with this layered melted tasty sandwich. We also make them alternating fillings, using bacon, sausages, ham, capicola or just plain without meat and your favorites can use several variations by adding peppers, mushrooms, tomato for a change.

You will need:

Lunch deli meat sliced, cooked ham, cappicola(hot ham) one slice per sandwich

Butter and olive oil for frying

1 egg per sandwich (cook to your families quanity)

Bread of your choice : Italian, wholewheat, bagels, croissants, muffins, biscuits, pita etc.

Cheese slices of choice : sharp cheddar, swiss, mozzarella, american cheese, colby etc.

In a large pan, melt 1 tablespoon of butter and 2 tablespoons of olive oil. Saute ham a few minutes on both sides till it starts to get that little brown caramelized look. Remove ham drain on a paper towel. Beat the number of eggs according to how many sandwiches you are making. Put back into same pan you used for the ham ( this flavors the eggs) cook as you would an omelet , cooking on both sides flipping once. Remove from heat. Usually I cut this into four wedges making four sandwiches.Layer starting with bread, ham, cheese, egg and more cheese and top with bread.
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