I’ve mentioned this before, but lately, it seems like sandwiches are the name of the game around my house. For some reason, most nights that’s all I have energy for, and that’s all I’ve been craving. Maybe it’s because I spend the whole day chasing around a very active 10-month old, and by the time dinner rolls around, the last thing I want to do is spend hours in front of a stove. So whenever I see a good-looking sandwich recipe, you can bet I will be trying it out!
This sandwich really caught my eye because I love breakfast, and this was one of those breakfast-for-dinner ideas. Right up my alley! The only complaint I had – and this could be easily fixed, is that my egg was cooked perfectly, but then I put it on a sandwich that had to be fried. By the time that was done, the egg was cooked a bit more than I would have originally liked. I still really enjoyed the sandwich, though, and would totally make these again. The salad, though – I could take it or leave it. I would have been just as happy with just the sandwich!
Ham, Egg and Cheese Sandwiches with Carrot-Parsley Salad
from Every Day with Rachael Ray November 2009
3 tablespoons extra-virgin olive oil
4 large eggs
salt and pepper
8 slices sourdough bread
1/2 pound deli-sliced ham
1 cup shredded pepper jack cheese
1 pound carrots, peeled and grated
1 cup parsley leaves, chopped
2 tablespoons white wine vinegar
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches, fry the eggs; season with salt and pepper.
Brush the bread with the remaining 2 tablespoons olive oil. Layer the eggs, ham and cheese on half of the bread slices, then set the remaining bread slices on top.
In the same skillet, working in batches, fry the sandwiches over medium heat, turning once, until golden-brown, about 8 minutes.
Toss the carrots and parsley with the vinegar; season with salt and pepper. Serve with the sandwiches.